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IK FIVE, PARTB. 

i.— ETHICS OF EATING. 

2.- ETIQUETTE OF THE HOME. 
3.— HYGIENE OF THE HOME. 

4.— HINTS TO HOUSE-KEEPERS. 
5.— HOW TO COOK. 



d^j.*- EDITED BY-^ i t~- 2 

J. E. WHITE, M. D„ and MRS, M. L. WANLESS. 



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Kansas City, Mo., &* 

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T is confidently believed by 
the authors of this book 
that it fills a place hitherto 
vacant. It is especially de- 
signed as an aid to house- 
keeping, in all its depart- 
ments, comprising Hygiene 
of the Home, What to Eat, 
and when to eat it, House 
Furnishing and Household 
Economy, Entertainment of 
< Guests, Table and Party Etiquette, 
Management of Servants, Cookery and 
Confectionery, also valuable hints and 
suggestions in regard to managing cases of Pois- 
oning and Drowning. The tables of statistics in 
regard to the nutritive and other qualities of food, 
will be found interesting as well as instructive. 
The author has had special advantages for study- 
ing these points, and has devoted years to the 
analysis of foods, and to investigating the subject 
of Hygiene in relation to the home, the food we 
eat, and the air we breathe. The subjects of Ven- 
tilation and Drainage, though touched upon but 
lightly here, have occupied much of the author's 



VI SEEPAGE. 

attention, and he has tried, in the small space al- 
lowable in this book, to show the necessity of a 
proper attention to these matters, if we value life 
and health, and also the most practical ways of 
attaining the desired results. 

Though not aspiring to a place among scien- 
tific works, we claim accurracy of reasoning and 
deductions concerning such scientific subjects as 
are here treated upon, and which come directly 
within the province of this book. 

We have made some decided departures in re- 
gard to foods in general use. We do not cater to the 
customs of the public, when their Qustoms are in 
direct opposition to health, but take a firm stand 
against hurtful articles of diet, however popular 
they may be. 

The recipes contained in the cookery depart- 
ment will be found valuable, as every one has 
been personally tested by competent cooks. Al- 
together it is to be hoped that this book will 
fulfill its design, and go forth among the fam- 
ilies of our land, as a help to the house-keeper, 
a book of ready reference in regard to social and 
domestic matters, and a correct guide to the se- 
lection, the preparation and the serving of foods. 




GONTMTS. 




•* PART ♦ ONE. ■*»■ ETHIGS * OF ♦ E ATINg.-*- 



The Relation of Food to Health. 

Pleasures of the Table, The Object of Eating, Waste of Tis- 
sue, Foods for Different Seasons and Climates II 

Foods in General. 

Bread Preparations, Corn, Rye and Oats, Flesh Meats, Beef, 
Mutton, Fowls, Fish, Wild Game, Vegetables, Fruit, Eggs 
and Milk, Combination, Various Tables l6 

Table Etiquette. 

True Foundation of Good Breeding, Story from the French, 

Company Manners, General Rules, Suggestions 31 , 

Maxims of Washington. 

«* Rules of Civility and Decent Behaviour in Company, Writ- 
ten by Himself at Thirteen Years of Age 43 

The Morning Meal. 

Breakfast as It Should Be, Preparations for Breakfast, Eti- 
quette of Breakfast, The Table Arrangements, Breakfast 
Parties, Seating the Guests, Serving Breakfast, Breakfast 
Foods, Orders of Courses for Breakfast, Bill of Fare for 
One Week in each Season of the Year 49 



YIII (^ONJflENUlS. 



The Mid-Day Meal. 

Dinner Time, Home Dinners, Wine at Table, Luncheon, In- 
formal Luncheon, Decorum of Dinners, The Invitation, 
Notes of Reply, The Guests, Arrangement of the Table, 
A Handsome Dinner Table, Dinner a la Kusse, Serving 
of Dinner, Waiting and Being Waited Upon, Calls after 
a Dinner Party, Dinner Foods, Bill of Fare for one Week 
in each Season of the Year 63 

The Evening Meal. 

Supper-Time and to Whom it Belongs, Our Homes and what 

they Should Be, Wear a Smile, Setting the Table, Supper Foods 89 

Party Suppers. 

Evening Social Gatherings and their Antiquity, Refreshments 
and their Preparations, The Supper Room, Invitations, 
Garden Parties 97 

New Year's Calls. 

Antiquity of the Custom, Washington's Reception in 1790, 
The Custom as Observed in New York, Refreshments, 
Etiquette of New Year's Calls, Refreshment Preparations. 105 

How to Carve. 

The Importance of the Accomplishment, How to Carve Fish, 
Beef and Veal, Haunch of Venison, Mutton and Lamb, 
Fowl (fully illustrated) 1 13 

How to Select Meats. 

Necessity of Knowledge, Beef, Joints of Beef (illus.), Veal, 
Joints of Veal (illus.), Mutton, Joints of Mutton (illus.), 
Lamb, Joints of Lamb (illus.), Venison, Joints of Veni- 
son (illus.), Common Fowls, Turkeys, Geese, Ducks and 
Pigeons, Partridges, Pheasants, Plover, Snipe and Wood- 
cock Ill 

^P1RT»TI0.^ETIQ0ETTE.-*- 

Good Behaviour. 

The True Basis, The Value of Courtesy, Home Etiquette, 

Railroad Travel 135 



<30NHIEN»PS IX 



Street Etiquette. 

Recognition of Friends in the Street, Introduction on the 

Street, Walking in Company, Courtesy to the Aged 142 

Etiquette of Puclic Places. 

Attending Church, Public Entertainments, Church Sociables 

and Fairs 147 

Behaviour at Receptions. 

Morning Receptions, Musical Receptions, Evening Parties, 
Duties of Host and Hostess, Duties of Guests, The Con- 
versation 153 

Wedding Etiquette. 

General Rules, Church Ceremonials, Wedding at Home, Calls, 

Et Cetera, Wedding Anniversaries 161 

Etiquette of Funerals. 

Order and Arrangement, Notifying Friends, Floral Decora- 
tions, At the Church and Cemetery 175 

Etiquette of Calling and Visiting. 

Customs of good Society, Morning Calls, Calling Rules, Eti- 
quette of Visiting 178 

Cards and Invitations. 

Correct Forms, Wedding Invitations, Notes of Invitation, In- 
formal Invitations, Etiquette of Cards, Uses of Cards. 184 

Riding and Driving. 

Etiquette of Driving, Horseback Riding 196 

Etiquette at Washington. 

Special Code, President and Family, New Year's Day, Recep- 
tions, Order of Rank 198 

General Rules. 

Grace of Manner, Gossip, etc 199 



X (SONJUENJPS. 



*MRT*THREE.^HYGIEHE*OF*THE*HOME.ih 

Diseased and Adulterated Foods. 

Prevalence of Fraud and Disease, Animal Food, Pork, Trichi- 
nae, Decayed Foods, Stale Vegetables, Diseased and Adul- 
terated Milk, Impure Water, Filtration, Tea and Coffee, 
Butter, Sugar, Sirup, Candies, Honey, Baking Powders, 

Canned Fruit and Vegetables, Vinegar and Pickles 205 

Warming and Ventilation. 

Need of Knowledge, Carbonic Acid Gas, Window Ventilation, 
Fire Places, Furnaces, etc., Appliances for Heating and 
Ventilation, Ventilating Stove, Poisonous Gases in our 
Homes, Sensible Hints for E very-Day Life 23; 

Draining and Sewerage. 

Necessity for Reform, Proper Location of our Houses, Cellars, 
Cesspools, Barnyards and Out-houses, Common Sense 

Appliances 253 

Poisoning, Drowning and Accidents. 

To Resuscitate the Drowning, Lightning- Stroke, Freezing, 
Clothes on Fire, Swallowing Foreign Bodies, Choking, Dirt 
and Lime in the Eye, Foreign Bodies in the Ear and 
Nose, Accidental Poisoning, Treatment of, Methods One 
to Nine, Tables of Antidotes, A Whole Volume in Three 
Pages 257 

Disinfectants. 
Their Nature and Use, Dry Earth, Lime, Pulverized Charcoal, 
Chloride of Lime, Chlorine Gas, Sulphurous Acid, Cop- 
peras, Permanganate of Potash, Ozone. Typhoid and 
other fevers avoided by heeding instructions in this chapter. 276 

^PARTxFOUR.^HINTSxTOxHOUSE-KEEFERS.^ 

Good Advice. 

Apportioning Labor, Principles of House-keeping, Selecting 

i your House, The Kitchen, A Large Pantry, Furnishing 

and Decorating, The Curtains, Dining Rooms, Servants, 

The Woman who "Does Her Own Work," Planning out 

Housework, Entertaining Company 287 



(JDONTENlflS. XI 

•* PARTxFIYE.^H0WxT0x«00K. *■ 

How to C«ok. 

Remarks on Cookery, Our Recipe Department, To the Ladies. 323 

Bread. 

General Remarks, Yeast, White, Graham and Brown Bread, 
Kitchen Utensils, Rolls, Biscuit, Buns, Rusks, Gems, Pop 
Overs, Muffins, Waffles, Grido!e Cakes, etc 326 

Soups. 
Meat, Chicken, Vegetable and Oyster Soup 343 

Fish. 
Boiled, Baked and Salt Fish 347 

Shell Fish. 
Oysters, Clams, Chowder, etc 348 

Poultry and Game. 

How to prepare them for cooking, Chicken, Turkey, Game 
Pie, Pates, Pheasants, Partridges and Quails, Quail on 
Toast, Pigeon Pie, etc 350 

Meats. 

General Hints, Roast, Broiled and Stewed Beef, Corned Beef, 

Tongue, Mutton, Veal, etc 354 

Salads. 

Chicken, Veal, Lobster, Potatoto and Asparagus Salad 357 

Sauces. 

Celery, Egg, Tomato, Mayonaise Sauces, Curry Powder 358 

Sweet Pickles. 

Pickled Peaches and Apples 359, 

Sour Pickles. 

Cucumber, French and Mixed Pickles* Piccalilli, Chow Chow, 

Pickled Oysters, Tomato Catsup 36c 



XII (son m EN IPS. 

Relishes for Breakfast and Supper. 

Milk, French and Lemon Toast 361 

Omelettes. 

Baked and Boiled Omelettes 362 

Vegetables. 

Potatoes, Beans, Peas, Asparagus, Cabbage, Cauliflower, Toma- 
toes, Onions, Maccaroni, Egg Plant, Parsnips, Turnips, 
Beets, Squash, Green Corn, Rice, etc 363 

Puddings. 

Plum, Cocoanut, Chocolate, Rice, Suet, Baked Indian, Gra- 
ham Bread, Berry, Fruit, Lemon, Tapioca, French, etc., 
Puffs, Pudding Sauces 367 

Pies. 

Pastry for Pies, Mince, Lemon, Apple, Cocoanut, Cream, Cus- 
tard and Squash Pies 372 

Custards and Creams. 

Boiled Custard, Apple Sago, Chocolate Custard, Floating 

Island 374 

Ices. 

Sherbet, Creams, Charlotte Russe, Meringues and Blanc Mange. 376 

Cake. 

Cookies, Cake of various kinds, Jelly and Layer Cake, Cream 
Shells, Fruit Cakes, Fried Cakes, Caramel Cake, Ginger 
Bread, Sponge Cake, Frosting, Lady Fingers, etc 379 

Drinks. 

Coffee, Tea, Lemonade, Orange, Pineapple and Tea Lemon- 
ade, Summer Drinks, Other Drinks 385 

Fruit. 

Ripe for the Table, Canned Fruits and Vegetables, Jellies, etc. 394 

Confectionery. 

Taffy, Caramels, Lemon, Cocoanut, Molasses and Cream Can- 
dies, etc, 402 




PART ONE. 




ETHICS DFERTING J 






©HE F£ELACTI0N OP l*OOD WO P?EAliJHH. 



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HE pleasures of the table are not to 
be despised, as a factor in the problem 
of eating to live. The Creator has 
endowed us with a capacity for the 
keen enjoyment of eating and drinking, 
and had not this faculty been perverted 
and abused, a very large share of the 
diseases which now afflict humanity 
might never have existed. We have 
become, a nation of dyspeptics, and to 
such an extent has the hygiene of right 
living been pressed upon the attention of 
the people, that it is no longer unpopular 
to ask, concerning certain articles of diet, whether 
they are wholesome or otherwise, instead of merely 
considering whether they are palatable. Indeed, 
the best literature of the day is strongly tinctured 
with the subject of hygiene, not only as relating 
to the general habits of life, but with special ref- 
erence to the food question. 



12 Bi^BAi^PASin, Dinner ahd Supper. 

It is not our purpose to dwell at length on this 
branch of the subject, nor indeed to presume to 
regulate, with strict reference to this point, the 
bills of fare which this work may present, but the 
rather, after dealing in general principles, to leave 
the reader to draw his own conclusions, and to 
eliminate from his dietary such articles as his 
own judgment may condemn. 

The object of eating is to sustain life, and to 
maintain, in their fullest integrity, the various 
functions of life. It will be apparent, therefore, 
that a subject so intimately connected with one's 
physical welfare and usefulness in society is well 
worthy of our careful consideration, and any hints 
which may tend to make life better worth the 
living, even from a purely physical standpoint, 
cannot fail to be of value. 

There are many who affect to despise, as com- 
mon and vulgar, all thoughts in relation to eating 
and drinking, thereby fondly imagining that they 
attain to greater heights in spiritual things, or 
prove themselves of better material than " common 
clay." But such professions are affectations indeed, 
and unworthy of the true man or woman. While 
it is undoubtedly true that many esteem too 
highly the pleasures of gastronomy, and thus sac- 
rifice the mental and spiritual to the merely 
animal, the remedy for the evil is not to be found 
in flying to the other extreme, but rather in a 
golden mean, which shall subordinate all the fac- 
ulties and appetites to the demands of an enlight- 
ened judgment and an educated conscience. 

All great toilers, either mental or physical, who 



She F^bixAibion op Food mo ^ealjuh. 13 

maintain a good working condition, are men of 
good appetite and sound digestion. True, an 
occasional instance may be found, in which great 
results seem to have been accomplished by those 
who paid little attention to the demands of nature 
in this respect ; but it will generally be found 
that such work has been done at the expense of 
the vitality and often the very life of the person 
so performing it. 

When we consider the enormous waste of tissue 
attending the expenditure of force in the human 
system ; that every muscular contraction and ex- 
pansion calls for material to supply the loss of 
"wear and tear," we can readily see why man 
who works must eat. This is equally true of brain 
work as of mere muscular exercise. Mental labor 
is by no means inactivity, but calls for material 
to supply waste as urgently as does the expendi- 
ture of physical force. Another demand for food 
is that occasioned by the wise provision of nature 
for the maintenance of animal heat. Quite a 
proportion of what we eat is used for fuel, and is 
as really and truly burned as the wood and coal 
which we supply to our stoves and furnaces. The 
temperature of the body, which in health is 
uniformly kept at about ninety-eight degrees, 
demands the combustion of carbon in the system 
itself. This is especially true in winter, when the 
temperature of the surrounding atmosphere is so 
much lower than the normal standard of the 
body, which must therefore be warmed from within, 
by the processes which Nature has so cunningly 
devised. 



14 Bi^ea^fashi, dinner and Supper. 

The intimate relation of hunger to cold is a 
demonstration of this point, as illustrating the 
warming qualities of a " good, square meal." The 
subject is further exemplified in the increased 
demand for food in cold weather, and also the 
desire for a change in the quality and character of 
the dietary, based on the real needs of the system. 
The vast difference between the appetite of the 
dweller in the tropics, who dines lightly on bread 
and fruit, and that of the Laplander who regales 
himself on a dinner of walrus blubber, washed down 
with a draught of whale oil, is not so much a 
question of taste as of necessity. While the diet- 
ary of the latter seems to us disgusting, it is to 
him a physical necessity ; and although we are 
able to find heat-forming elements in the vegetable 
kingdom which would theoretically supply the de- 
mands of a cold climate, we must remember that 
the animal fats are his only resources, and seem 
to have been designed by a kind Providence to 
meet the necessities of dwellers in such a climate. 

With these illustrations before us, we would be 
poor scholars did we not see in them a lesson for 
the regulation of our diet with reference to the 
difference in the seasons of the year. A bill of fare 
for a dinner in summer should not be the same as 
for one in winter. Not only should there be a 
difference in quantity but the quality should be 
varied as well. The heat-forming foods should be 
partaken of more sparingly in summer than in 
winter, and the cooling juices of fruits substituted 
in their stead. 

It will readily be seen that the subject of eating 



She F^elahhoh op Food mo Fjealibh. 



15 



is indeed a science. Cookery has been entitled a 
fine art, but unfortunately much of it has no science 
for a basis, being devised, not so much with reference 
to man's physical needs as to his appetites. While 
the scope of this work is not a scientific one, and 
will not therefore demand or permit the discussion 
of the subject from such a standpoint, we purpose 
to keep in mind generally admitted scientific facts 
as a basis for the suggestions which may follow. 
It may be added, however, that man's science has 
never yet fully explored the domain of the food 
question, and we are still in the dark as to some 
of the uses which Nature makes in her laboratory 
of the provisions of her bounty. Fortunately for 
humanity, she has combined many of the elements 
in the right proportions in the vegetable world to 
perfectly adapt them to our needs, even though 
we may know but little of the science of their uses. 
So that the more natural, and hence 
the more simple, our habits the safer 
are we in dealing with this ques- 
tion. 

With this introduction, we dismiss 
this portion of the subject, except 
as it may incidentally appear 
in future pages, in association 
with other ideas from 
which it cannot be read- 
ily separated. 




16 



Bi^ba^fasit, Dinner and Supper. 




S8§. FOOD© US. GRKRRAn. -i^s 





by 



:@HILE discussing this point, it may- 
be proper to generalize somewhat, 
and consider the relative health- 
fulness of the various aliments that 
are employed in modern dietaries. 
In doing this we have no pet the- 
ories to sustain, but will give such 
conclusions as have been reached 
good authorities after careful investigation. 

Bread Preparations. 



A very important constituent of a wholesome 
dietary is good bread, in some form. Immense 
quantities of bread are eaten, good, bad, and indif- 
ferent, the two latter qualities prevailing, and work- 
ing their mischief with digestion and health. A 
house keeper who is not a good bread-maker lacks 
one very essential requisite of success in her voca- 
tion, and may be regarded as unfortunate indeed. 

The first requisite for good bread is good flour. 
Whether this be bolted or unbolted it should be 
GOOD, as no amount of skill in cookery can convert 
poor flour into wholesome bread. Modern processes 
of milling have wrought a revolution in the matter 
of flour supply, the old-fashioned mill-stones, which 
have ruled for centuries, having given place to 



Foods is General. 17 

rollers, which crush the grain, and reduce it by 
successive stages into the various grades of " patent 
flour." The chief advantage of this process lies in 
the utilizing of all the nutritious elements of the 
grain while preserving the whiteness so pleasing 
to many who discard graham bread from " color 
prejudice." Unbolted flour has its uses, however, 
and a place in wholesome cookery which has never 

yet been filled. The coarse hull of the wheat, 
however, has been declared by good authors to 
be wholly innutritious and a cause of irritation to 
the stomach. 

As a standard article of bread, nothing has yet 
supplanted the raised or fermented bread, the origin 
of which is lost in antiquity. While it is open to 
some objections, physiologically and otherwise, it 
still maintains its ascendency, and among house- 
keepers it is regarded as a high accomplishment 
to be able to make good raised bread. Instructions 
for its manufacture will be found in the recipe de- 
partment of this work. 

The arguments against fermented bread, some of 
which are quite potent, have led to the production 
of substances, some of which are equally objection- 
able from a health standpoint, while others are 
successful in many respects. In the former class 
may be reckoned those which depend upon soda 
or other chemical powders for their lightness and 
in the latter we may rank the unleavened and 
aerated products, which have become quite popular 
with many. 

Lightness or porosity is an essential requisite 
of good bread, not only to render it palatable but 



18 Bi^ba^pashi, Dinner and Supper. 

to insure its digestion. "Soggy" bread is a curse 
to any stomach, and a fruitful source of dys- 
pepsia. 

The objection to the yeast process is in the fact 
that the fermentation destroys some of the elements 
of the grain, and leaves the residuum in the bread, 
while the raising of bread by an acid and an alkali 
endangers its healthfulness by the risk of leaving 
an excess of one or the other in the product. Yet 
light bread, by either process, is vastly superior to a 
heavy, pasty substitute by the unleavened method. 
Bread can be made by the latter process u fit for 
a king," and not only palatable but wholesome, 
but a failure in the attempt will produce a poor 
apology for bread. Instruction on this point in 
the recipe department. 

Corn, Rye and Oats. 

These cereals are exceedingly valuable as food, 
not only as affording variety, but as being nutritious 
and wholesome. Corn meal as used alone in " corn 
dodgers," or in combination with rye or graham in 
Boston brown bread, or with white flour in muffins, 
serves an exceedingly good purpose in the dietetic 
line, and should be even more freely used than it 
is at the present time. 

Rye bread is excellent as a laxative, and can be 
eaten to great advantage by most people, and es- 
pecially by those subject to constipation. The 
grain should be sound and sweet ; otherwise it is 
absolutely injurious. In some sections, particularly 
in portions of the West, it is so little grown as to 
be almost unknown, while in others it is much 



Poods in General 19 



used. The New Englander would hardly know 
how to dispense with " Rye and Indian," in which 
compound it is usually in the form of meal, or 
unbolted. It is also much used in the form of flour, 
in rye bread, some employing it for biscuit and 
raised bread, as wheat is used. 

But for real nutritive and hygienic value, scarcely 
anything equals oatmeal, which is beginning to 
be recognized as never before, and has become an 
exceedingly popular article of diet. It is chem- 
ically and practically demonstrated to be among 
the most nutritious of all foods, and contains the 
elements needed for the production of force. The 
hardy endurance and strength of the Scotch as a 
race are more largely due to their unlimited use 
of oatmeal in its varied forms, than to any other 
one thing. The recognition of this fact, and its 
general popularization in this country, is a blessing 
of no small magnitude, as its substitution for less 
wholesome articles will be productive of good. 

Flesh Meats. 

The employment of the flesh of animals as food 
has been under discussion for years, and the veg- 
etarians have many arguments in their favor. The 
primal man and woman were undoubtedly abstain- 
ers from flesh, and perhaps it would be better for 
the race if that condition could be restored ; but 
with the present constitution of humanity, the proj- 
ect seems almost Utopian. Theoretically, vegeta- 
rianism is strong, and some of its practical illus- 
trations exhibit the strength of its theories, while 
other cases seem to teach the contrary. 



20 B^EA^FASn, DINNER AND SUPPER. 

One thing, however, is undoubtedly true, and 
that is, that it would be vastly better for the race 
to eat less of flesh and more freely of grains, fruits 
and vegetables ; and while the fond hopes of the 
vegetarians may never be realized, they have cer- 
tainly done much good in calling attention to the 
great value of these articles of diet, and tending to 
render their use more general. 

If meats are to be used, the greatest care should 
be exercised in their selection. The flesh of animals 
is more or less subject to disease, especially that 
of some varieties. The scriptural argument for the 
use of meats is based upon the Divine permission 
to eat the flesh of certain animals. To be consistent, 
those who adduce this argument should regard the 
provisions of that permission, and discard from 
their dietary all animals not thus permitted, and 
especially those which are positively prohibited by 
Divine authority. 

The flesh of the swine, being one of the inter- 
dicted articles, should be rejected, not only for that 
reason, but on account of the increasing evidence 
of its unwholesomeness. That dreaded scourge of 
American pork, trichinae, has probably called atten- 
tion to this point more forcibly than any other 
argument has done, and in connection with the 
recognized want of cleanliness of the hog as an 
animal, has weakened its hold upon popular esteem 
as an article of diet. With permission to eat good 
beef, mutton, fish, etc., it would seem that the hog 
might be left to his " wallowing in the mire." This 
subject will be more fully discussed in the recipe 
department. 



FOODS IS Gehe^al. 21 



Beef. 

Among the articles of flesh that are permitted, 
beef occupies a prominent place. From the char- 
acter of its diet, and from its habits, the bovine 
species seems as likely to be free from disease as 
the animal kingdom can well be ; and yet much 
care is necessary to secure absolutely wholesome 
beef. The cattle that are shipped from the far 
West to the Eastern market are often in a condi- 
tion unfit to be converted into good beef; and much 
disease has doubtless been communicated through 
this source. We note with pleasure, however, that 
by the growing popularity of the refrigerator car 
system, this evil is likely to be reduced to the min- 
imum. 

Mutton. 

Next in value to beef as an article of diet comes 
mutton, the sheep being generally as free from 
disease as the generality of animals, and the flesh 
being nutritious and easy of digestion. Mutton 
broth is recognized as a good article for invalids, 
while those in good health have a decided prefer- 
ence for roast mutton and mutton chops. 

Fowls. 

The flesh of the domestic fowls enters largely 
into the dietary of the American people, especially 
in connection with the season of holidays. Although 
less objectionable than some other articles, their 
free and constant use is not recommended. 

Fish. 

The use of fish has in its favor the example of 
Christ, the custom of ages, and its generally ad- 



22 Bp,ea^fasjp, Dinner and Supper. 

mitted wholesomeness. Much stress has been laid 
by some writers, upon its great value as brain food, 
on account of its phosphorus. Were this argument 
sound, those who subsist almost entirely on fish 
ought to be persons of marked intellectuality, 
which is far from being the case. In nutritious 
value, fish ranks much below beef and mutton, 
and is vastly inferior to many of the grains, but 
if properly cooked, it is digested well by healthy 
stomachs, and adds variety to the bill of fare. 
Frying, although the most common method of 
cooking it, is the most objectionable, impairing its 
wholesomeness and digestibility. 

Wild Game. 

Those ot our readers who may chance to be 
favored with proximity to the " wild wood " may 
occasionally grace their larder with a haunch of 
venison or perchance a bear steak. Comparatively 
few, however, will be called upon to pass judg- 
ment on these articles. Wild meat is to be regarded 
as equal in wholesomeness to domestic flesh, and 
on some accounts superior. It requires care in 
cooking, and usually more time, for the reason — 
shall we say it ? — that the flesh is hardier and 
healthier, and hence less tender. 

Of the smaller wild game and fowl, the supply 
is too limited to admit of its entering largely into 
the consideration of the food question. The same 
principle holds good in their case, however, and 
exercise and a natural life contributes to their 
wholesomeness, and makes them desirable *** food. 



Foods in Genial. 23 

Vegetables. 

The various products of the vegetable kingdom 
were designed by the Creator to constitute a large 
portion of the diet of man. While few of the veg- 
etables are sufficiently nutritious to alone maintain 
the health and strength of the system, they furnish 
many of the elements needed in the animal econ- 
omy, and, what is of great importance in the 
question of eating, they contribute to the bulk of 
the food, which is a necessity to its digestion and 
assimilation. Some of them are possessed also of 
certain medical qualities, which render them valu- 
able as preservers of health. 

The nutritive value of the different vegetables 
covers a wide range, varying from only two or three 
per cent, in some of the watery varieties, to eighty- 
five per cent, in peas and beans, which are classed 
as vegetables, although, strictly speaking, they are 
the seeds of leguminous plants. 

The best-known of all the products of the veg- 
etable kingdom is the potato. It is easily grown, 
nutritious and digestible, and hence enters largely 
into the dietary of the masses, usually in connec- 
tion with some article of flesh, hence " meat and 
potatoes" constitute the bulk of humanity's food. 
The Irish variety contains about 25 per cent, of 
nutritive elements, and the sweet potato a consid- 
erably larger proportion, differing with the locality 
where it is grown, the essential difference being in 
the amount of sugar in its composition. 

Rice, the favorite food of the Chinese, is the most 
nutritive of all the vegetable productions, being 



24 Bi^ea^fastp, Dimmer and Supper. 

slightly in excess of peas and beans in nutritive 
elements. It is an exceedingly valuable article of 
diet, and its free use is to be recommended. 

Among the common, but slightly nutritive veg- 
etables may be classed the cabbage, which has but 
about five per cent, of food elements. In the as- 
cending scale of value, we have the turnip, with 
about 9 per cent. ; the beet and carrot, about 17 ; 
parsnip, 18 ; bread fruit, 20 ; and then up to the 
potato, at 25 to 30 per cent. These vegetables all 
have their place, as affording variety, and contrib- 
uting to the bulk of the food and aiding in its di- 
gestion and assimilation. 

Fruit. 

The dietetic value of fruit consists, not so much 
in its nutritive elements, which are comparatively 
limited, as to its medical qualities, if we may use 
that term in connection with an article of food. 
The acids, which enter largely into the composi- 
tion of most fruits, are excellent correctives, and 
serve a purpose in dietetics not to be secured in 
any other way. A correct understanding of the 
great value of fruit is of quite modern acceptance, 
and there still exist many unfounded prejudices 
against its use, especially in bowel difficulties, for 
which it is, in reality, often a sovereign remedy. 
Like all other articles of diet, good and wholesome 
in themselves, fruit should be eaten judiciously. 
Some stomachs can bear it only in small quantities. 
Some cannot dispose of raw fruit, while it is very 
acceptable to them when cooked. While a person 
in health may eat all kinds of fruit with impunity, 



Poods in General. 25 



a dyspeptic is often obliged to exercise care in its 
selection ; and occasionally its use must be inter- 
dicted entirely for a season. 

The variety of fruit accessible to almost all classes 
is now very large. The process of canning makes 
it possible to enjoy fresh fruit at all seasons of the 
year, and in all latitudes. The old-fashioned method 
of "preserving" fruit by the addition of sugar, 
"pound for pound" is now nearly obsolete, hap- 
pily for human stomachs, as fruit thus prepared is 
well-nigh indigestible, and often absolutely injuri- 
ous. Full directions for canning fruits will be found 
elsewhere in these pages, by processes that pre- 
serve their natural flavors and comestible qualities. 
Small fruits, under which head may be reckoned 
strawberries, raspberries, blackberries, whortleber- 
ries, blueberries, currants, gooseberries, etc., are 
becoming more and more highly esteemed, and 
much attention is being paid to their cultivation 
and improvement. The grape, one of the most 
wholesome of all fruits, has come to be recognized 
as possessing medicinal virtue of great value, while 
peaches, plums, and other varieties of fruit which 
were formerly luxuries for the rich, are now to be 
found in the dietary of all classes. 

Tropical fruits, as they are brought to our mar- 
kets, while entering less largely into the question 
of food supply, being regarded more in the light 
of luxuries, are nevertheless increasing in favor as 
kitchen supplies, this being especially true of the 
dried varieties, which are less perishable than the 
fresh, and hence permit a wider range of usefulness. 
The date, fig, raisin, prune, and other fruits which 



26 B^ea^pasht, Dinner ahd Supper. 

may with care be kept a long time, while less val- 
uable than those which retain their natural juices, 
are of great service in localities where it is difficult 
to procure fresh fruit. 

The methods of preparing fruit for the table will 
be found in the department of recipes, but it may 
be remarked in this connection that the more simply 
it is prepared the more perfectly it serves the evi- 
dent purpose of the Creator in giving it to man. 
While it may be incorporated into many epicurian 
dishes, in combination with indigestible pastry, its 
wholesomeness is often thus destroyed, and the 
compound thus made is unfit for the human stomach. 

Fruit sauces, only slightly seasoned, are the most 
wholesome methods of presenting cooked fruit, 
while many varieties, such as strawbernes, and 
other small fruits, are exceedingly palatable and 
wholesome eaten raw, with no addition except a 
small quantity of sugar. 

Fruit is often made the principal dish in the des- 
sert, or last course in the meal. This may some- 
times lead to excess in eating, by tempting the 
appetite to indulgence after the wants of the sys- 
tem are fully supplied. An excellent custom, of 
recent adoption, gives fruit the leading position on 
the breakfast bill-of-fare, standing in the same re- 
lation to this meal that soups sustain to dinner. 
A dish of fresh berries or a delicious orange is 
much to be preferred as a morning appetizer above 
any form of stimulation, however mild, and the 
custom has dietetic reasons as well as fashion in 
its favor. 



Foods in General. 27 

Eggs and Milk. 

Eggs and milk form wholesome articles of diet 
if fresh and free from taint and disease. Eggs 
verging on decay are neither palatable nor healthful. 
They should be selected with the greatest care. 
If inconvenient to keep poultry yourself, it is 
often possible to arrange for fresh supplies from 
those who do. They are prepared for the table 
in a variety of ways more or less healthful, frying 
being perhaps the most objectionable. Soft boiled 
and poached eggs are the most nourishing and 
easiest of digestion. 

Milk is good and comparatively healthful in al- 
most any form except skimmed and watered. We 
protest against these innovations. A glass of hot 
milk in winter, and iced in summer, is more health- 
ful and palatable to normal appetites than all the 
tea between here and China, or all the coffee this 
side of Java. Diseased, watered and skimmed milk 
are considered in another department. 

Combination. 

Of the articles of food we have been consider- 
ing, few of them are sufficient alone to meet all 
the wants of the system, as containing all the ele- 
ments needed to supply its constant waste and 
build healthy tissue. While some articles contain 
nearly all the necessary elements, they are in too 
concentrated a form, and hence the advantage of 
combining two or more articles in a single meal. 
This is not to be understood as favoring a great 
variety at one meal, as that will often lead to 
excess, but a judicious combination, for physiolog- 



28 



B^EA^PAsm, Dinner and Supper. 



ical, not epicurean reasons will be found advisable. 
The most common of these is " meat and pota- 
toes," and is founded in dietetic law, although the 
correct relative proportions are seldom observed, 
the real need of the system being met in one 
part of lean beef, by weight, to nine parts of 
potatoes. 

Vegetable combinations may be made, equally 
complete in all the food elements. The table here- 
with presented from the " Home Hand-Book of 
Hygiene and Medicine," will be found convenient, 
and approximately correct, as supplying all the 
needed elements of nutrition : — 







oz. 




lb. 


oz. 




Combine 




8 


Lean Beef, 


With 4 


8 


Potatoes. 


«< 




VA 


<« 


" 1 


8 


Rice. 


<< 




l# 


<« 


" 1 


8 


Indian Meal. 


tt 




12 


Eggs, 


" 1 


6 


Rice. 


tt 




9 


«< 


••• " 5 


2 


Potatoes. 


tt 




3 pts. Milk, 


" 1 




Rice. 


tt 




2/ 2 


«< <« 


... " 4 


4 


Potatoes. 


tt 




VA 


oz. Peas, 


" 1 


4 


Rice. 


tt 




6 


«« a 


••• " 5 




Potatoes. 


" i 


lb. 


5 


" Oatmeal, 


. . . . 


5 


Rice. 


" i 


«« 


4 


tt «< 


" 1 


11 


Potatoes. 


« i 


«< 


4 


(< << 


... 


5 


Rye Meal. 


« 




15 


(< (< 


, . . . " 


10 


Indian Meal. 



Various Other Tables 

Are presented in books on foods, but we have 
space for only two. The first shows the amount 
of nutriment contained in each one hundred parts 
of different kinds of food, and the second gives 
the length of time required to digest different foods 
as nearly as can be ascertained. 



Foods in General. 



.9 



Nutritive Value to each ioo Parts. 



Bread 

Wheat Flour 
Barley Meal. 
Oatmeal. . . . 
Rye Meal. . . 
Indian Meal 

Rice 

Peas 

Beans 

Lentils .... 
Arrowroot.. 

Potato 

Sweet Potato 
Carrot. . . . 

Beet 

Parsnip. . 



63 
85 
83 

85 
85 
85 
87 
85 
85 
77 
82 

25 
32 
17 
16.5 

iS 



Cabbage. . . 

Turnip 

Sugar 

Treacle. . . . 
New Milk.. 

Cream 

Skim Milk . . 

Buttermilk. .. 

Lean Beef. . . 

Lean Mutton 

Veal 

Poultry 

White Fish.. 

Salmon 

Entire Egg. . 

White of Egg 



5.6 

9 
95 
77 
14 
34 
12 
12 
28 
28 

37 
26 
22 

23 
26 
22 



Yolk of Egg. 

Banana 

Date 

Grape 

Apple 

Pear 

Peach 

Plum 

Mulberry . . 
Blackberry. 

Cherry 

Apricot. . . . 
Gooseberry 
Strawberry. 
Raspberry . 
Currant . . . . 



48 
27 
67 
17.6 

i5-7 
12.8 

3-i 

4-8 

12. 1 

6.5 

13-3 
3-4 

10.7 

9-7 

8.8 

9-3 



Periods of Digestion. Hours and Minutes. 



Rice, boiled 

Eggs, whipped, raw 

Trout, fresh, fried 

Soup, barley, boiled 

Apples, sweet, raw 

Venison steak, broiled 

Sago, boiled 

Tapioca, boiled 

Barley boiled 

Milk, boiled 

Liver, beef, fresh, broiled 

Eggs, fresh, raw 

Apples, sour, raw 

Cabbage in vinegar, raw. 

Milk, raw 

Eggs, fresh, roasted 

Turkey, domestic, roasted 

Goose, wild, roasted 

Cake, sponge, baked 

Hash, warmed 

Beans, pod, boiled 

Parsnips, boiled 

Potatoes, Irish, baked 

Cabbage, head, raw 

Custard, baked 

Apples, sour, hard, raw.. 

Oysters, fresh, raw 

Eggs, fresh, soft boiled . . 

Beefsteak, broiled 

Mutton, fresh boiled 

So up, bean, boiled 



30 
30 
30 

45 

-15 



^ 



45 
5° 

55 



Chicken soup, boiled ' 

Dumpling, apple, boiled.. 
Oysters, fresh, roasted. . . . 

Pork, salted, broiled 

Porksteak, broiled 

Mutton, fresh, roasted .... 

Bread, corn, baked 

Carrot, Orange boiled . — 

Sausage, fresh, broiled 

Oysters, fresh, stewed 

Butter, melted 

Cheese, old, raw 

Oyster soup, boiled 

Bread, fresh, baked 

Turnips, fiat, boiled 

Potatoes, Irish boiled 

Eggs, fried, or hard boiled 

Eggs, fresh, fried 

Green corn and beans 

Beets, boiled 

Salmon, salted, boiled 

Beef, fried 

Veal, fresh, broiled 

Fowls, domestic, boiled. . . 
Beef, old, salted, boiled . . 

Pork, salted, boiled 

Pork, salted, fried 

Veal, fresh, fried 

Cabbage, boiled 

Pork, roasted 

Suet, beef, boiled 11J ^ 



3 
3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

3 

4 

4 

4 

4 

4 15 

4 3° 

4 15 

4 3° 

4 30 

5 15 
5 30 



15 
15 
15 
15 

i5 
i5 
20 

3° 
30 
30 
3° 

3° 
3° 
3° 
3° 
30 
45 
45 



30 



B^ea^fasui, Dinner and supper. 



The subject of " Foods in General" might be 
carried to almost any length without exhausting 
it, but as the different articles of diet are consid- 
ered in detail in other departments of this work, 
we will not particularize farther in this connec- 
tion. We would refer especially to the recipe de- 
partment. 




©able Giuqu:-: 



31 



fcdfL»».^ ^.Afw 




pel Ya 






3>wW 







K>-| 




IIESTERFIELD declared good breed- 
ing to be " the result of much good 
sense, some good nature, and a little 
self denial for the sake of others, and 
with a view to obtaining the same in- 
dulgence from them." And again, 
M Good sense and good nature suggest 
civility in general, but in good breeding 
there are a thousand little delicacies 
which are established only by custom." 
Mere wealth or social standing form no correct 
index to true gentility. We often hear the ex- 
pression, " She is no lady," or, " He is not a gen- 
tleman," applied to persons of wealth, talent, and 
education ; but who have neglected to cultivate true 
politeness, and to conform to the rules of good so- 
ciety. While on the other hand we often find in 
the homes of the toilers, down among the humbler 
walks of life, such consideration for others, such 
ird for the little courtesies of life, that we al- 
ways feel it a particular pleasure to sit by that 
fireside, or to be asked to a seat at table, though 
the setting be plain, the courses few and bearing 
evidences of economy. 

Most ru'es of etiquette are the outgrowth of a 



32 B^EA^FASCT, DlNHE^ AND SUPPER. 

need, and serve the convenience and comfort of all 
concerned, but there are rules of table etiquette 
which one never knows instinctively and which are 
in a manner arbitrary. A knowledge of these rules 
can only be attained by careful observation in good 
society, or by the study of some treatise on the 
subject. The following story from the French is 
to the point : — 

The Abbe Cos son, a professor in the College 
Mazarin, was an accomplished literateur, sat- 
urated with Greek and Latin, and considered him- 
self a perfect well-spring of science ; and had 
no conception that a man who could recite pages 
of Perstus and Horace by heart, could possibly be 
ignorant of table etiquette. 

He dined one day at Versailles, with the Abbe 
de Radonvilliers, in company with several courtiers 
and marshals of France ; after dinner, when the 
talk ran upon the etiquette and customs of the 
table, he boasted of his intimate acquaintance with 
the best dining-out usages of society. 

The Abbe Dclille listened to his account of his 
own good manners for a while, but then interrupted 
his harangue, and offered to wager that at the 
dinner just served, he had committed at least a 
hundred errors or improprieties. 

" Comment est-il possible ? " demanded the Abbe. 
" I did exactly like the rest of the company." 

" Quelle absurdite ! " exclaimed the other. " You 
did a hundred things which no one else did." 

" First, when you sat down at the table, what 
did you do with your napkin?" 

" My napkin ? Why, just what everybody else 



Sable Giuqueiuiie. 33 



did. I unfolded it and fastened it to my button- 
hole." 

44 Ah ! my dear friend," said Delillc, " you were 
the only one of the party who did that. No one 
hangs his napkin up in that style ; they content 
themselves with placing it across their knees." 

" And what did you do when you were served 
to soup ?" 

" Like the others, surely. I took my spoon in 
my right hand and my fork in the left—" 

" Your fork ! who ever saw any one eat bread 
out of his soup-plate with a fork, before?" 

'After your soup, what did you eat?" 

"A fresh egg." 

"And what did you do with the shell?" 

u Handed it to the servant." 

"Without breaking it ?" 

" Yes, without breaking it up, of course." 

"Ah! my dear Abbe, nobody ever eats an egg 
without breaking the shell afterward," exclaimed 
Abbe Deli lie. 

"And after your egg — ?" 

"I asked the Abbe Radonvilliers to send me a 
piece of the hen near him." 

" Bless my soul ! a piece of the hen t One 
should never speak of hens out of the hennery. 
You should have asked for a piece of fowl or chicken. 
But you say nothing about your manner of asking 
for wine ? " 

"Like the others, I asked for claret and cham- 
pagne." 

44 Let me inform you that one should always ask 

3 



34 Bi^ea^pashi, Dinner and Supper. 

for claret wine, and champagne wine. But how 
did you eat your bread ? " 

" Surely, I did that comme il fant. I cut it with 
my knife in the most regular manner possible, and 
ate it with my fingers." 

" Bread should never be cut, but always broken 
with the fingers. But the coffee, how did you 
manage that ? " 

" It was rather too hot, so I poured a little of it 
into my saucer and drank it." 

" There you committed the greatest error of all. 
You should never pour either coffee or tea into 
your saucer, but always let it cool, and drink it 
from the cup." 

The Abbe was thus taught that one might be a 
distinguished scholar and yet be ignorant of the 
rules of table etiquette. And although this incident 
occurred over fifty years ago, the customs of good 
society have changed so little that with but few 
exceptions the advice contained can apply to the 
present time. 

With Daisy Eyebright, " We do not know by what 
reason the rich should claim all the refinements 
and elegancies of the table. They are not always 
costly, and they do not require much expenditure 
of time. A table can be set with grace and ele- 
gance as expeditiously, and with no more expense, 
than if the dishes are thrown on, as it were, with- 
out any regard to symmetry or form." 

The dining room should be cheerful and pleasant, 
and its mistress should wear her brightest smile. 
All trials, troubles and disagreements should be 
banished from the table. The plainest room may 



Sable Ctiquette. 35 



be made pleasant by the exercise of taste, and 
the simplest fare palatable by care in preparation, 
and a tasteful setting of the table. 

Then, again, the meal should not be bolted in 
the space of five or ten minutes. Meals taken in 
this manner tax the powers of digestion, and lay 
the foundation for dyspepsia, so common to Amer- 
icans. The table is more than simply a feeding 
place. It should be a place of social pleasure and 
enjoyment. Each dish should be prolonged by 
conversation on pleasant and agreeable topics. 
" Chatted food is half digested!' 

Company Manners. 

Good breeding begins at home. Manners that 
are put on while in company, and laid off while 
at home, are never natural and do not fit. Chil- 
dren trained for a special occasion seldom pass 
through it without making the fact evident. The 
habits of years cannot be changed for an evening 
or a meal. 

We could never understand why one should al- 
ways be civil and well-bred in the company of 
comparative strangers, while within his own family 
circle, where everything that is the brightest and 
best of him should manifest itself, he feels at lib- 
erty to disregard the little courtesies of home and 
the rules of good society. 

" Negligence and carelessness with regard to the 
little amenities of life, are the fruitful source of 
much domestic unhappiness. 'Good manners are 




36 Bl^EA^FASJP, DlHIIEI^ AND SUPPER. 

to the family what good morals are to society, 
their cement and their security.'" 

Be as particular at the fireside as when abroad. 
Study the art of true politeness at home, and teach 
it to your children there, if you would have them 
an honor to you abroad. " Train up a child in the 
way he should go, and when he is old he will not 
depart from it." 

"Nor need we power or splendor, — 
Wide hall or lordly dome ; 
The good, the true, the tender, — 
These form the wealth of home." 



(^(SK,,^ £>_^yf<?P 9Q9>e^ C) _. t «^5) 

->General-<~Rules.-«- 

In the family circle, the gentleman who is head 
of the household may sit at the side of the table, 
with plates at his right hand and food near by. 
When all are seated, the guests, if any, should be 
served first, the eldest lady of the household next, 
then the ladies and gentlemen as they come in 
order. The hostess should sit opposite her hus- 
band, presiding over the tea, sauces, etc. The 
host should consult the tastes and preferences of 
those at table when serving them. 

Napkins should never be starched. On taking 
seat at the table, the napkin should be unfolded 
and placed across the knees. It is considered bad 
custom to tuck it under the chin, or fasten it in 
the button hole of the vest. At home fold your 
napkin when you are done with it, and place it in 
the napkin ring. If visiting, leave it unfolded be- 



Sable Gt:queit7e. 



37 



side your plate. If gloves arc worn, they are 
withdrawn and placed across the knees, with the 
napkin over them. 

When a plate is handed you at table, keep it 
yourself and do not pass it to another, unless re- 
quested to do so. The one serving has probably 
in mind the preference of those at table, and knows 
whom he desires to wait upon first. It is a poor 
ipliment to seem to reprove his selection. If 
a dish is passed, serve yourself first, and then pass 
it on. 

The knife and fork, and their uses, are a source 
of trouble to many. The knife is now used only 

for cutting meat, mash- 
ing potatoes, and a few 
£; ^j lti 4l)i other purposes at table. 

It is no longer placed in 
the mouth by those who 
give attention to table 
etiquette. The fork is 
used to convey the food 
to the mouth, and is held in the left hand, while 
the cutting is done with the knife in the right. 
If, however, the food requires no division, except 
such as may be done with the fork, the latter may 
be used by the right hand. Fig. I illustrates the 
proper method of holding the knife and fork. 

Use your fork in eating all sorts of thick sauces, 
peas, jellies and pastry, and your dessert spoon in 
eating curries. Many of the softer made dishes, 
such as custards, ices, etc., are eaten with a spoon. 
Asparagus is eaten with a knife and fork. It is 




#W^ 



FIG 



38 Breakfast, Dinner and Supper. 

generally regarded as no impropriety to eat corn 
from the cob. 

Avoid unnecessary noises with the knife and fork, 
and especially with the mouth, such as loud sipping, 
smacking of lips, or heavy breathing. The lips 
should be kept closed as much as possible while 
eating. 

The position of the hands and arms at table is 
an important consideration. Avoid raising the el- 
bows, especially in a way to inconvenience your 
neighbors. Do not place the unoccupied hand prom- 
inently upon the table, but keep it below. 

Use the special implements provided for the pur- 
pose in conveying articles to your own plate from 
the general supply, — the sugar spoon, butter knife, 
gravy ladle, pickle fork, etc. ; but take bread, cake 
and the like with your fingers. Olives should be 
taken with the fingers unless an olive fork is pro- 
vided. 

If a plate is passed you with the " last piece," 
it is proper to take it, as the custom of leaving 
the "manners piece " no longer prevails. It is po- 
lite to presume there is more of the dish in reserve. 

Should anything unpleasant chance to be found 
in the food, quietly remove it and say nothi ng, 
even though you may be unable to proceed with 
the meal. 

Observe a correct posture at the table, never 
lounging, tilting the chair back, nor leaning upon 
the elbows. The chair should be sufficiently near 
the table to allow of an upright position. 

To eat largely of some dainty is a mark of ill 
breeding, unless there is a liberal provision, and 






Sable e.T:QUEi"nE. 



39 




FIG. a. 



then a remark of apology is in good taste, and 
may thus be regarded as a special compliment to 
the ho 

Bread should never be cut or bitten, but broken 

with the fingers, and each piece spread with but- 
ter as eaten. 

Tea or coffee should never be poured into the 
saucer to cool, but sipped from the cup. If one 

wishes to be d with 

more tea or coffee, or 
ires it changed, he 
^^^ should place his spoon 
.y in the saucer ; if he has 
had sufficient, let it re- 
main in the cup. The 
proper method of holding the cup is illustrated in 

The practice, on the part of the lady of the house, 
of apologizing for the quality of the food, is not in 

good taste, and is usually interpreted as a bid for 

compliments; nor should gu e unduly ur 

to cat after declining a dish. It may be well, 
sometime-, t re a guest of the sufficiency of 

Supply, that he may n<>t refrain from eating of a 
dish from any delicacy on that sere, but to re- 
peatedly urge one to partake of more after he has 
declined, or to replenish his plate after a refusal to 
take more, is not in good I 

Convi :i at table should be only upon pleas- 

ant topics, and personalities should be avoided. 
Jokes about the apparent hunger of some one of 
the party should be tolerated only among the most 
intimate friends, and should never be too pointed. 



40 Bl^EAI^PASIl, DlNTIEP, AND SUPPER. 

In case of some violation of any recognized 
table rule of minor importance, such as eating" corn 
from the cob, or helping onesself from a dish in 
easy reach, it is well to say to the host, or hostess, 
" by your leave," or to otherwise recognize the 
slight breach of rule. 

Finger bowls, if introduced, should be brought 
in on a napkin on a dessert plate and set off to 
the left. They are used by dipping the fingers in 
lightly and drying them on the napkin. They 
should be half full of warm water with a ' slice of 
lemon floating in it. 

Cultivate an easy manner at table, with neither 
too much freedom, nor too much constraint ; never 
appear conscious of an effort to observe rules, and 
yet always be guided by them, both at home and 
abroad, and thus exemplify true gentility of charac- 
ter w r here so much of its opposite is too often dis- 
played. 

Avoid eccentricity and affectation in either dress 
or manners, and be ready to overlook any defects 
in others. Beau Brummell broke off an engage- 
ment on account of a trivial impropriety at dinner. 
It was he who when asked if he liked peas, after 
taking time for mature deliberation said he be- 
lieved he once had eaten one. 

Do not be rude to waiters, nor apologize for 
making them trouble. True courtesy should not 
be neglected, however. " If you please," and 
"Thank you," are terms which should not be for- 
gotten in addressing those serving. 

First ask permission of the host if you desire to 



©A3L.E €»PIQUETTE. 41 

leave the tabic before the re^t of the family or 
k r u pt at a hotel or boarding house. 

In houses where "help" is not employed, the 
daughters, or some other lady members of the 

family may take turns in serving. It is always an 
annoyance to have two or three constantly leaving 
the table for n ides. 

1 >< ) not eat too f. 

Do not fill the mouth too full. 

1 >o not t.ike d< f accident 

1 I > not dip bread into gravy or ] 

• not leave the table with food in the mouth. 

1 >o not carry fruits or confectioner}' from the table. 

1 to not tip the plate to get the last drop of soup. 

Do not take salt from the salt cellar with your 

fing< 

1 to not two kinds of meat or pastry on the 

me plate. 

Do not eat soup from the end of the spoon, but 
from the side. 

Do not put salt on the table cloth, but on the 
side of the plate. 

Do not, at table, explain why certain foods do 
not agree with you. 

Do not pick the teeth at table, or in company 
of ladies after a meal. 

Do not wipe the nose or face with the napkin. 
It is for the lips only. 



42 Bf^ea^pasih, Dinner and Supper. 

Do not hold the bones of game or poultry in 
your fingers while eating it. 

Do not find fault with your food ; have it changed 
quietly if you wish it different. 

Do not express a choice for any particular parts 
of the dish, unless requested to do so. 

Do not reach across your neighbor for a dish or 
condiment, but ask him to pass it to you. 

Do not serve more than two kinds of vegetables 
with a course. Pass them both on the same waiter. 

Do not pass your knife and fork with your plate, 
but allow them to rest upon a piece of bread on 
the table. 

Do not lay articles of food on the table cloth. 
Bread is the only comestible which custom has 
consigned to that place. 

Do not cross your knife and fork after finishing 
a course, but lay them on your plate with the han- 
dles to the right and parallel one to the other. 

Do not rely too implicitly on the rules laid down 
by this or any other book on etiquette. Peculi- 
arities of custom vary in widely separated localities. 
If not completely master of the situation, " Wait 
and see what others do, and follow the prevailing 
mode." A good degree of self-possession, with your 
wits at your command, coupled with a general 
knowledge of good dining rules, will carry you 
safely through any occasion which at first may ap- 
pear extremely difficult. 



(I1ax:ms op Uash:ksijoh. 



43 



-:.} M.IXJ.US or W.fSll r.YGTQ.Y. fr 







BIOGRAPHER of George Washing- 
state- that at thirteen years of age 
Washil drew up aide for his 

future Conduct th< • wing series of 

"MST maxims, which he entitled. "Rules of 
»:' :ity and I iviour in Com- 

And although not applying i 
clusivdy I ttc, they arc- worthy of 

Study in any connection, hence we have ventured 
to insert them. 

— :■ i 

Every action in c y ought to I ign 

of respect to those present. 

In the presence of other, sing not to yourself 
with a humming • nor drum with your fin 

feet . 

eak not when other, speak, sit not when otn- 

md, and walk not when others 
irn not your back to other dally in 

speaking; jog not the tabl< ik on which an- 

ot l- or writes; lean not on any one. 

Be no flatterer ; neither play with any one that 
delights not to be played with. 

Read no letters, books, or papers in company ; 
but when there is a necessity for doing it you 



44 Bp.ea^pasw, Dinner ahd Supper. 

must not leave ; come not near the books or 
writings of any one so as to read them, unasked ; 
also look not nigh when another is writing a letter. 

Let your countenance be pleasant, but in serious 
matters somewhat grave. 

Show not yourself glad at the misfortune of an- 
other ; though he were your enemy. 

They that are in dignity or office have in all 
places precedency ; but whilst they are young they 
ought to respect those that are their equals in 
birth or other qualities, though they have no pub- 
lic charge. 

It is good manners to prefer them to whom we 
speak before ourselves, especially if they be above 
us, with whom in no sort we ought to begin. 

Let your discourse with men of business be short 
and comprehensive. 

In writing or speaking give to every person his 
•due title according to his degree and the custom 
of the place. 

Strive not with your superiors in argument, but 
always submit your judgment to others with 
modesty. 

When a man does all he can, though it succeeds 
not well, blame not him that did it. 

Being to advise or reprehend any one, consider 

whether it ought to be in public or in private, 
presently or at some other time, also in what terms 
to do it ; and in reproving show no signs of choler, 
but do it with sweetness and mildness. 

Mock not nor jest at anything of importance ; 
break no jests that are sharp or biting ; and if 



CQaxims op Washington. 45 



you deliver anything witty or pleasant, abstain 
from laughing thereat yourself. 

Wherein you reprove another be unblamable 
yourself, for example is more prevalent than pre- 
cept. 

Use no reproachful language against any one, 
neither curses nor revilings. 

not hasty to believe flying reports to the 
disparagement of any one. 

In your apparel be modest, and endeavor to ac- 
commodate nature rather than procure admiration. 
Keep to the fashion of your equals, such as are 
civil and orderly with respect to time and place. 

Play not the peacock, looking everywhere about 
you to see if you be well decked, if your shoes fit 
well, if your stockings set neatly and clothes 

handsomely. 

Associate yourself with men of good quality il 
you esteem your own reputation, for it is better to 
be alone than in bad company. 

Let your conversation be without malice or 
envy, for it is a sign of tractable and commenda- 
ble nature; and in all causes of passion admit 
reason to govern. 

Be not immodest in urging your friend to dis- 
cover a secret. 

Utter not base and frivolous things amongst 
grown and learned men, nor very difficult questions 
or subjects amongst the ignorant, nor things hard 
to be believed. 

Speak not of doleful things in time of mirth nor 
at the table ; speak not of melancholy things, as 
death and wounds ; and if others mention them, 



46 Bi^ea^past, Dinner and Supper. 

change, if you can the discourse. Tell not your 
dreams but to your intimate friends. 

Break no jest when none take pleasure in mirth. 
Laugh not aloud, nor at all without occasion. De- 
ride no man's misfortune, though there seem to be 
some cause. 

Speak not injurious words, neither in jest nor 
earnest. Scoff at none, although they give oc- 
casion. 

Be not forward, but friendly and courteous, the 
first to salute, hear and answer, and be not pen- 
sive when it is time to converse. 

Detract not from others, but neither be exces- 
sive in commending. 

Go not thither where you know not whether 
you shall be welcome or not. Give not advice 
without being asked ; and when desired, do it 
briefly. 

If two contend together, take not the part of 
either unconstrained, and be not obstinate in your 
opinion ; in things indifferent be of the major side. 

Reprehend not the imperfection of others, for 
that belongs to parents, masters and superiors. 

Gaze not on the marks or blemishes of others, 
and ask not how they came. What you may 
speak in secret to your friend deliver not before 
others. 

Speak not in an unknown tongue in company, 
but in your own language ; and that as those of 
quality do, and not as the vulgar. Sublime mat- 
ters treat seriously. 

Think before you speak ; pronounce not imper- 



Qax:ks op Wa: 47 

fcctly, nor bring out your words too hastily, but 
orderly and distinctly. 

When another speaks be attentive yourself, and 
disturb not the audien If any hesitate in his 

words, help him not, nor prompt him without be- 
ing desired ; interrupt him not, nor answer him 
till his speech be ended. 

Treat with men at fit times about bus:' .ml 

whisper not in the company of othe: 

Make no compari and if an)' of the com- 

pany be commended for any brave act of virtue, 

mmend not another for tin- same 

He not apt to re! as if you know not the 

truth thereof. In discoursing of things you have 

heard, name not VOUT author always. A secret 
r not. 

Be not curious t<> know the affairs of oth< 
neither approach to those that speak in private. 

Undertake not what you cannot perform ; but be 
careful to k ur promi 

When you deliver a matter, do it without p. 
sion and indiscretion, however mean the person 
111,1'. ou do it to. 

When your superiors talk to anybody, hear 
them ; neither speak nor lai: 

In disputes be not so desirous to overcome as 
not to give liberty t<> each one to deliver his opin- 
ion, and submit to the judgment of the major part, 
especially if they are judges of the dispute. 

Be not tedious in discourse, make not main' di- 
ns, nor repeat often the same matter of 
discour 

peak no evil of the absent, for it is unjust. 



48 



B^ea^fasip, Dinner ahd supper. 



Let your recreations be manful, not sinful. 

Labor to keep alive in your breast that little 
spark of celestial fire called conscience. 

Be not angry at table, whatever happens ; and 
if you have reason to be so show it not ; put on 
a cheerful .countenance, especially if there be stran- 
gers, for good humor makes one dish a feast. 

When you speak of God or his attributes, let it 
be seriously, in reverence and honor, and obey 
your natural parents. 




©HE CQO^HIHG QEAL. 



49 





I . ^9 • » 



<'><•;. < m ►;♦:»::►<: < |«LHlx^ 



• « 



ft.RKAKFAST, as the word itself im- 
Kj| plie ild be the breaking i f a fast. 

tb*. I Not the goading of a jaded stomach 
jfcjj^ with a cup of strong coffee from its fa- 
tigue of disposing of a late and hearty 

supper, as is too often the case, but a 
welcome meal to a rested system, refreshed with a 

sound sleep, and ready to dispose of the nutrition 
which will enable the human machinery to resume 
its work because it is supplied with the motive 
power. 

The custom of swallowing a cup of coffee, and 
"snatching a bite," before going to business, and 



50 b^ea^fastc, Dinner and supper. 

calling it breakfast, cannot be too strongly depre- 
cated. It is doing much to lay the foundation for 
dyspepsia and nervousness, of which the world al- 
ready has too much. Indeed, it may be said to 
not only lay the foundation for these diseases, but 
is contributing largely to their superstructure. A 
forenoon's work performed on the stimulus of a 
cup of coffee, with only the nutriment of a hot 
roll, or some other article of even less value, can- 
not fail to prove a severe draft upon the stock of 
vitality, which Nature may honor under protest, 
but which if continued must result in final bank- 
ruptcy of the vital forces. 

The morning meal should be excellent in qual- 
ity, abundant in quantity, and partaken of deliber- 
ately and with a good relish. It should be eaten 
before heavy manual or mental labor is undertaken, 
and, as a rule, before much exposure to out-door 
influences. Much has been written, pro and con, 
with reference to exercise before breakfast, but the 
best of authorities are coming to agree that while 
moderate exercise may be admissible before the 
morning meal, it is not the part of wisdom to in- 
dulge in prolonged physical or mental toil, nor to 
expose one's self to too much out-door air in the 
early morning. The long morning walks, so highly 
extolled by some writers, are often more injurious 
than beneficial, by reason of the malarial and 
other influences which need to be dispelled by the 
warmth of the sun before pedestrians may safely 
venture abroad. 

It may be argued that some exercise is needed 
"to get up an appetite for breakfast." If in some 



She CQ« Qeal. 51 



I this be a necessity, the dumb-bells within 
door>, or the saw at the woodpile, may be a good 
form of admini it ; but a compliance with 

the laws of health in reference to previous meal 
and to securing good wholesome sleep, will usu- 
ally secure a good appetite for breakfast without 
extra help. 

***** *' ** * * V ** 

^ ** * -PREPARATIONS -FOR^BREAKFASTV ^|^° 

*'t •/. * ** * V/ * *• * \ ■>* 

* * *V'>V* * * * ♦ vv » * F ^° 

A frequent drawback to the healthfulness of a 
breakfast consists in the haste with which it is 
prepared. It is a fact that in many families no 
meal of the day has awarded to it so little time 
and thought, and hence the result is often disap- 
pointing. The consciousness that the meal is being 
beyond the usual hour often hurries the 
fire so that scorched or hastily cooked food is 
brought to the table, the coffee is boiled to mud- 
dincss or insipidity because of insufficient time to 
make an infusion, and the meal is otherwise ren- 
dered as indigestible and unwholesome as it is pos- 
sible to make it. 

All this may be avoided by careful forethought 
and preparation. The meal should be planned and 
partially prepared the night before. No careful 
housekeeper should retire to her couch without first 
having formulated her next morning's meal, and 
made such preliminary arrangements as will insure 
its success. In fact, this principle holds good with 
regard to the household work in general. Much of 
the worry and vexation of the domestic circle 



52 Br?EA^PASw, Dinner and Supper. 

might be prevented by a very little deliberation 
on the part of its head and manager. The ability 
to "turn off work" for which some housekeepers 
are celebrated, often consists less in physical ability 
to perform labor than in skill to plan for its execu- 
tion. Indeed, many a woman becomes a mere 
drudge and a toiler, for want of what the Yankees 
call "faculty" to plan. This lack is not always 
a mental want, for which there is no remedy ; on 
the contrary, it is frequently a habit which can 
be, and sometimes has been, entirely cured. 

Young matrons, into whose hands these pages 
may fall, will find it an excellent help in the 
formation of good habits in this respect, to com- 
mence to plan for breakfast ; while some whose 
habits are already fixed may succeed in a reform 
by careful attention to this point. With breakfast 
a success, the remainder of the day is made easier. 





ETIQUETTE ->0F<- BREAKFAST.*- : 

Before proceeding with the material part of the 
breakfast question, it may be well to devote a little 
attention to the general ethics of the subject. A 
successful breakfast consists of something more than 
a good meal, well cooked and eaten with a relish ; 
and as one object of this work is to deal with the 
subject of table etiquette, as well as the question 
of what shall be eaten, no more appropriate be- 
ginning could be made than with the morning meal. 



Shb CQorning CQe, 53 



The Table Arrangements. 

The cloth and napkins for the breakfast table 
may be colored or white, preferably the former, 
but in cither case should be scrupulously clean. 
It is poor economy to allow the home table to 
compare unfavorably far as neatness and taste 

are i rned, with the hotel, club, or restaurant 

table. Clean cloth and napery, bright silver and 
shining china, whether <»f a cheap or costly char- 
acter, have an attractiveness that go far to make 

All this may be secured by 

a very little labor and attention. 

The table ware d:: omewhat from that of the 

dinner table, the plates being smaller, and where 

'., the cutlery also being of a 

smaller si The latter point, however, is not 

irded as material, as the medium sized knives 

and forks are preferred in many households for 

both breakfast and dinner. 

The dishes themselves may be white or colored, 
but the prevalent style is for decoration; and 

should a hoi; er be fortunate enough to in- 

herit from an old-fashioned grandmother, a set of 

table ware such as some of us remember seeing in 
our childhood, she will find herself now in the 
height i >f fashion. 

Make the breakfast room cheerful and pleasant, 
and the table neat and attractive. The adornment 
of the table may be less elaborate than for dinner, 
but flowers are always in order. igh Hunt 

says : — 

"Set flowers on your table, a whole nosegay if 



54 B^ea^fasht, Dinner and Supper. 

you can get it, or but two or three, or a single 
flower, a rose, a pink, a daisy. 

" Bring a few daisies or buttercups from your 
last field work, and keep them alive in a little 
water ; preserve but a bunch of clover, or a hand- 
ful of flowering grass — one of the most elegant of 
nature's productions — and you have something on 
your table that reminds you of God's creation, and 
gives you a link with the poets that have done it 
most honor. 

" Put a rose, or a lily, or a violet upon your 
table, and you and Lord Bacon have a custom in 
common ; for this wise man was in the habit of 
having the flowers in season set upon his table, 
we believe, morning, noon, and night, that is to 
say, at all his meals, seeing that they were grow- 
ing all day. 

"Now here is a fashion that will last you forever, if 
you please, and never change with silks, and vel- 
vets, and silver forks, nor be dependent upon the 
caprice of some fine gentleman or lady who have 
nothing but caprices and changes to give them 
importance and a sensation. 

" Flowers on the morning table are especially 
suitable. They look like the happy wakening of 
the creation ; they bring the perfume of the breath 
of nature into your room ; they seem the very 
representative and embodiment of the very smile 
of your home, the graces of good-morrow ; proofs 
that some intellectual beauties are in ourselves, or 
those about us ; some Aurora ( if we are so lucky 
as to have such a companion) helping to strew 
our life with sweetness, or in ourselves some mas- 



She (Qo^h:ng QXi: 55 



culine qualities not unworthy to possess such a 

companion, not unlikely I n her." 

Breakfast Parties. 

It is becoming fashionable in citie ivc break- 

fast parties, as they are less expensive, and quite 
as agreeable to the guests. The courses, though 

fewer in number, are bed for din- 

ners* They certainly have the advantage of bi 
more healthful than late suppei 

Seating the Guests. 

reakfasts are always less formal than dinni 

even with guests at table. The breakfast being 
emphatically the family meal, more latitude is ex- 
pected and allowed, both on the part of membei 
the family and of the \: The latter, how- 

hould endeavor to be prompt at table, and 

not delay the and keep others waiting. They 

should be assigned their seats by the h< and 

while remaining in the h< use, may take the same 

places at table unless otherwise directed. 

As above intimated, less formality is observed at 
the morning meal than at dinner or supper, yet the 
recognized rules of table etiquette should not be 
disregarded. Conversation at the bt t table 

should be on pleasant topics, and may be in some 
measure personal, extending to inquiries as to one's 
health, how the night was passed, etc., but should 
never become unpleasantly or pointedly personal. 
The morning paper may be glanced over, letters 
opened and current news discussed, excepting al- 
ways topics of a disagreeable character, or subjects 



56 B^eai^past, Dinner and Supper. 

likely to result in argument or heated discussion. 
While freedom from restraint should be cultivated 
and allowed, there should always be observed a 
regard for the tastes and feelings of others, which 
is the basis of all true etiquette. 

Each may leave the breakfast table as business 
or fancy dictates, without waiting for others, or for 
a general signal. 

Serving Breakfast. 

The manner in which the meal is served has 
much to do with the good feeling of those seated 
at table. Where everything is thrown upon the 
table without regard to order or neatness, the con- 
sequence will be dissatisfied, uncongenial faces. If 
well prepared and neatly served, the breakfast will 
be like a gleam of sunshine flowing out upon and 
lightening the duties of the whole day. 

Fruit, whether berries, apples, peaches, pears, or- 
anges, or whatever is in season, is served first, then 
oatmeal or some other preparation of the grains in 
oval or round dishes upon dessert plates. The 
breakfast plates are kept warm, and at the appropri- 
ate time are placed before the one serving. Meats 
and vegetables are then brought upon the table, di- 
rect from the hands of the cook, and are at once 
served, the preference of those at table being con- 
sulted as far as possible. Coffee is poured by the 
hostess, and hot cakes are brought in near the close 
of the meal. 

It is admissible where no " help " is employed, 
to place all the dishes on the table before begin- 
ning the meal. In this case the plates may all be 



She (Downing CQeal. 57 



placed before the host, or they may be distributed 
around the table, in which case the napkin may 
be folded square and placed upon the plate, with 
a button-hole boquet upon it, or weighted with 
a r<»ll. Hot cakes, however, should always be 
served fresh from the baking. It is better to dis- 
pense with them than to have them remain on the 
table until cold and unpalatable. 

^* VW ->BREAKFAST ->FOODS.<- ©Lg^S 

There is an appropriateness in the use of certain 
dishes at certain meals for which it is well to have 
some regard, not only as a matter of custom, but 
with a view to their healthfulness. It would 
be manifestly unwise to eat for supper that which 
would be a severe tax upon the digestion at the 
close of the day, but which could be eaten with 
impunity in the morning, when the stomach is 
in its best condition. Again, there is a fitness 
in certain dishes for breakfast that would seem to- 
tally out of place at another meal. For example, 
buckwheat cakes, muffins, hot rolls, etc., are em- 
phatically breakfast foods, and would seem inap- 
propriate elsewhere. 

It is better to have a very few dishes well 
cooked and served, than to attempt too many and 
have them less carefully prepared. 

Following is a list of foods appropriate for 

breakfast : — 

Grains— Oatmeal mush and cracked wheat are 
the favorites, although other preparations of the 



53 Bi^EA^FAsm, Dinner and Supper. 

grains are much used, such as whole wheat, hom- 
iny, graham mush, and corn meal mush. 

Meats. — Beef steak, mutton or lamb chops, veal 
cutlets, veal fricassee, veal escaloped, venison steak, 
cold sliced meats, broiled chicken, broiled quails 
or pigeons, fish broiled or fried, salt fish, eggs 
boiled, scrambled, poached, baked, or fried ; ome- 
lets, croquettes of veal, chicken, turkey, mutton, 
venison, roast beef, or fish ; sausage, fish balls, hash. 
Eggs can be prepared in a variety of ways and 
are preeminently a breakfast dish. One of the 
best ways of serving them, and one growing in 
favor with the simplicity of taste now being culti- 
vated in good society, is boiled, to be eaten from 
the shell in egg cups, chipping off the end, or if 
preferred, breaking them into larger glasses. 

Oysters. — Fried, escaloped, broiled, croquettes. 
Oftener regarded as more appropriate for dinner. 

Potatoes. — Baked, fried, or warmed over ; po- 
tato croquettes. 

Bread. — Hot rolls, biscuit, gems, muffins, waffles, 
corn bread, raised bread, toast. 

Vegetables. — In their season. 

Drinks. — Coffee, chocolate, cocoa, shells, hot or 
cold milk, lemonade, etc., according to the sea- 
son of the year and the resources of the hostess. 

Hot Cakes. — Buckwheat cakes, griddle cakes, 
flannel cakes. 

Fried Mnsli makes a very palatable breakfast 
dish, especially if served with a dressing of maple 
sirup. It may thus take the place of both the first 
course of grains, and griddle cakes. 



She CQ< fflBAli. 59 



Sauces. — Apple sauce, baked apples, canned fruit, 
sauces made from dried fruit or berries. 

Cake. — Any kind of plain cake. 

PickUs.— Cucumbers, peach, beet, etc. 

Fruit. — Ripe in its season. 

The foregoing is not intended as an absolutely 
complete list of breakfast foods. Such a list, were 
it possible to prepare it, would be altogether too 
cumbersome f<>r a volume like this. It is only in- 
tended as suggestive. 

Orders of Courses for Breakfast. 

The following is undoubtedly in correct taste :— 
Serve fruit first, followed by oatmeal or cracked 
wheat; next meat and vegetables; then hot cakes 
and c off- 
One feature of the above is objected to by some 
hveienists, who claim that a salute of cold fruit on 
an empty stomach is a poor preparation for the 
breakfast that is to follow, and assert that it can- 
not fail to be a detriment to proper digestion. 
This would reverse the order of serving fruit, and 
the following would be the order: — 

First serve oatmeal, cracked wheat, or other 
preparation of the grains, with a dressing of cream 
or milk, fruit, sugar or sirup; then meat and veg- 
etables, followed by hot cakes and coffee, the meal 
closing with ripe fruit in its season. 

No formula can be given that will apply to all 
circumstances and >ns. The outline may re- 

main essentially the same, leaving the filling to 
the good taste and circumstances of the housewife. 



60 Bp^ea^pasjh, Dinner and Supper. 

Bill of Fare for Four Weeks. 

Following is given breakfast bill of fare for one 
week in each season of the year. Fruit, coffee, 
and other hot and cold drinks always apply at break- 
fast. They are not indicated in the bill of fare, but 
are left to be supplied according to inclination and 
the material available. 

Sunday. — Oatmeal mush, broiled beefsteak, baked 
potatoes, brown bread. 

Monday. — Graham mush, mutton or lamb cro- 
quettes, fried potatoes, muffins. 

Tuesday. — Cracked wheat, broiled beefsteak, baked 
potatoes, graham gems, buckwheat cakes. 

Wednesday. — Hominy, veal fricassee, baked po- 
tatoes, rolls, griddle cakes. 

Thursday. — Oatmeal mush, fried oysters, graham 
and white raised bread, buckwheat cakes. 

Friday. — Corn meal mush, fresh fish fried, po- 
tato croquettes, bread, waffles. 

Saturday. — Oatmeal mush, cold meat, warmed 
over potatoes, toast. 

Sunday. — Whole wheat and milk, fried eggs, 
potato croquettes, dry toast. 

Monday. — Oatmeal mush, oven-broiled beefsteak, 
baked potatoes, raised bread, griddle cakes with 
maple sirup. 

Tuesday. — Hasty pudding, omelette, fried pota- 
toes, corn bread, sliced tomatoes. 

Wednesday. — Fried mush and maple sirup, hash, 
hot rolls. 



She 0}o:*;::hg (Qeal. (ji 



Thursday. — Cracked wheat, broiled beefsteak, 
baked potatoes, yeast muffins. 

Friday. — Oatmeal mush, baked salt mackerel or 
whitefish, boiled potatoes, johnny cake. 

Saturday. — Cracked wheat and cream, poached 
3, warmed over potatoes, raised graham bread, 

strawberri . 

Sunday. — Oatmeal mush, mutton chops, boiled 
new pot im toast, raspberri< 

Monday. — Fried mush, scrambled . fried po- 

tato raham gems, green corn, sliced tomat 

Tuesday. — Cracked wheat, broiled beefsteak, 

warmed over potatoes, hot rolls, strawberries. 

Wedn -Whole wheat and milk, veal cro- 

quettes com cake, waffles, green apple sauce. 

Thursday. — Oatmeal mush, fried spring chicken, 
baked potatoes, graham bread, breakfast puffs, 
stewed tomato. 

Frtday.—Homlny and milk, fried fish, baked 
itoes, dry toast, radishes, sliced tomatoes, flan- 
nel cakes. 

(urday.- — Oatmeal mush, cold sliced beef, 
fried potatoes, raised graham and white bread, 
ripe currants. 

JL " T JJ xe, ZT . 

Sunday. — New cornmeal mush and milk, veal 
cutlets, baked potatoes, hot rolls, huckleberries. 

Monday. — Oatmeal mush, broiled beefsteak, fried 
potatoes, raised bread, breaded tomatoes, cucum- 
bers. 



62 



Bi^ba^pasit, dinner and supper. 



Tuesday. — Cracked wheat and cream, boiled 
eggs, potato croquettes, hot biscuit, green corn, 
blackberries. 

Wednesday. — Hulled corn and milk, chicken fric- 
assee, baked potatoes, hot rolls, green corn fritters, 
baked sweet apples. 

Thursday. — Hominy and milk, veal croquettes, 
warmed over potatoes, hot rolls, peaches and 
cream. 

Friday. — Oatmeal mush, salmon chowder, baked 
potatoes, corn bread, huckleberry muffins, stewed 
gooseberries. 

Saturday. — Fried mush, poached eggs, potato 
croquettes, dry toast, sliced tomatoes. 




She ©id-Day (Deal. 



63 







P\ 



I N N E R - T I M E , according to Dr. 
Johnson, is the most important hour 
in the twenty-four. At whatever time 
custom or convenience may dictate, 
dinner is not only the most elaborate 
'8 meal, but it should also be the social 
hour of the day. It is here that pa- 
rents and children and friends should meet to- 
gether, prolonging the meal by pleasant conversa- 
tion on topics of interest to all. Business cares 
and household trials should be forgotten as far as 
possible, and certainly should not be brought to 
the table. 




64 Bi^ea^pasip, Dinner and Supper. 

The dinner should be prepared with special care. 
It may consist of but three courses, of soup, a 
joint, and dessert, but these should be just as good 
as they can be made, and should be served with 
neatness and taste. The dining room should be 
made as pleasant as possible, and the table service, 
though not necessarily elaborate, should be neat, 
scrupulously clean, and tastefully arranged. 

Home Dinners. 

The enjoyment of a dinner, either at home or 
abroad, does not depend upon servants, a large 
number of courses, or grandeur and display in the 
setting of the tabic. A plain, white, snowy clean 
cloth, a table service of plain white crockery and 
clear glass, with simple ornamentation of flowers 
and fruits and green leaves, with a simple dinner, 
is often more home-like, free and enjoyable, than 
many a more elaborate meal. 

And here we would speak plainly against un- 
dertaking too much on the part of the house-wife. 
Simple food and a very few courses nicely cooked 
and daintily served, is certainly more enjoyable 
than when too much is undertaken at the expense 
of overdone or underdone dishes and a frown on 
the lady's face. 

Healthwise simplicity is certainly preferable, and 
a pampered appetite is never reliable. To have a 
good appetite, one must eat regularly of simple, 
nourishing food, and nature will take care of the 
rest. 

We draw no sharply denned line of demarkation 
between company and home dinners. We see no 



©he (Qid-Day (Deal.. G5 



reason why the home dinner should be served with 
less taste and care than at a dinner party. If the 
meal is plainer and less elaborate, this need not 
detract in any particular from the harmony and 
beauty of the setting of the table, nor from the 
true politeness and due conformity to good dining 
rules on the part of all present. These should 
maintain as strictly at the home table as at the 
dinner party. We will therefore consider the sub- 
ject of luncheon, and then proceed directly to what 
we shall term * 4 Decorum of Dinners." But before 
passing to the subject of luncheon, we shall take 
our stand squarely on the subject of 

Wine at Table, 

and shall take this opportunity of giving a tem- 
pt ranee lecture in a small way. We believe that 
wine at table has done more to create and foster 
a love for strong drink among the young, than all 
the saloons in the land. The habit of drinking is 
seldom first formed at the saloon. The drinking 
customs of "good society" have much to answer 
for in creating a desire to which the saloon gladly 
ministers at a later day. Dr. Richardson has clear- 
ly demonstrated that alcohol is not food. Science 
further tells us that alcohol in any form can only 
retard digestion. Alcohol is a powerful absorbent 
of water. Break an egg in alcohol, and in a few 
moments it will absorb the moisture from the egg, 
and cook it in such a manner that it will be almost 
impossible for the stomach to digest it. It has this 
effect on nearly all foods, more or less. A piece 
of steak remaining in alcohol a couple of days would 



66 'Bi^EA^FAsm, Dinner and Supper. 

make a good boot tap. Leave it there a little 
longer and it will crumble to powderbetween your 
fingers. 

Alcohol also affects the stomach itself, and ren- 
ders it incapable of digesting food. It destroys the 
pepsin of the gastric juice, and the work of diges- 
tion must be suspended until the alcohol can be 
got out of the stomach. Food eaten by any man 
on a regular "drunk," is not digested while pickled 
in liquor. He becomes nauseated and " throws it 
up," or it remains in his stomach undigested until 
he sobers off. 

In this work we have only one phase of the sub- 
ject to consider. Wine retards digestion and we 
shall leave it out of our menu in toto. 

Should you be at table where wine is served, 
quietly place your ringers over the top of your 
glass when it is passed, and say, "please excuse 
me." No true gentleman or lady will urge one to 
drink after so declining, and badinage on the sub- 
ject at another's expense is not only out of place, 
but is decidedly ill-mannered. 

The custom of drinking "your health" is not so 
common now as it once was, and we hope the days 
of "treating" will ere long become obsolete. A 
gentleman once responded thus when his health 
was drank : — 

" Gentlemen, — You have been pleased to drink 
my health with wine ; for the former I thank you ; 
to the latter you are welcome. Your drinking me 
will do me no harm ; drinking it will do you no 
good. I do not take wine because I am determined 



She 0}:d-Day Qea:,. 67 

wine shall not take me. You are most daring, 
but I am most secure. You have courage to tam- 
per with and flatter a most dangerous enemy ; I 
have courage to let him alone. We are both brave, 
but our valor hath opposite qualities. I do not 
drink your healths ; my doing so would be no more 
generous than giving change for a shilling. I would 
rather drink y<>ur diseases ; would rather root out 
from you whatever is wrong and prejudicial to your 
happiness. Suppose when I lift bread and Water 
to my lips, I exclaim, 'Here's Luck to You!' all 
the luck attending the actfon would come to me, 
in the mouthful of bread or drink I should take ; 
but if in the partial adoption of society's customs^ 
I take opportunity to scatter a few good ideas 
which may govern your lives hereafter, then there 
is luck to you, and to all of us. In that way I 
thank you for your cordiality." 



&£§&—< 



^*>^4^^^ ^LUNCHEON.^ tig&^S&St 3 

It is sometimes impossible for business men to 
return to their homes at noon. In such house- 
holds the custom has long prevailed of serving 
luncheon at mid-day, the dinner being taken later 
when the head of the household returns from bus- 
iness. 

This custom, growing from a convenience, has 
long been a fashion in society, both in Europe and 
America, and though of late an effort has been 
made to revive the so-called old " New England 



68 Bi^ea^fasjp, Dinner and supper. 

Dinner" at noon,- no great reform has as yet been 
obtained in what is known as society. No doubt 
from a health stand-point it is better to take the 
dinner at mid-day, but as fashion has dictated oth- 
erwise, the elite must submit to her decree. So 
the old-time dinner has given place to the lunch- 
eon. 

There is usually much less formality at lunch- 
eon than at dinner. Formerly it consisted of bread 
at the sideboard, and it is often little more than 
this at the present time. It is all placed on the 
table at once, regardless of the number of courses. 

Colored table-cloths may be used for lunch, 
though white ones are preferable. White cloths 
with colored borders, or unbleached damask with 
napkins to match, assist in the unceremonious ef- 
fect desired at this meal. But though informality 
is the unwritten law of luncheon, anything like 
carelessness is unallowable. All the setting and 
arrangements should be fastidiously neat and taste- 
ful, that we may forget for a brief space that this 
is but a short interruption of the drudgery of every- 
day life. The most approved luncheons consist of 
cups of broth, chocolate, light meats, hash, cro- 
quettes and stews, with any salads, plenty of fruit 
and plain cake. 

Informal Luncheons. 

Informal luncheons on days set apart for calls 
are often very enjoyable. Autograph invitations 
may be sent out, or the lady's card with written 
invitation of "Luncheon at two, Wednesday, Oc- 
tober 15th," is appropriate. The absence of cere- 



She Oid-Day Qeal. 69 

mony at lunch adds to the attractiveness of the 
meal, and because of this, and the ease with which 
such light preparations are made, company lunch- 
es are growing in favor. With the most ceremo- 
nious lunches, an hour's visit goes with the meal, 
and a little more elaborate menu may be indulged 
in. Broiled chicken, shell fish, chops in paper 
frills, salads, with ices, tarts, and fruits and fancy 
cakes for dessert are in order. Beef-tea, in fancy 
Cups with tiny saucers is often served, and any- 
thing that serves to break the monotony of the 
ular lunch may be introduced on the table by 
the hostess, who will, however, avoid the appear- 
ance of elaborate cookery for the occasion. 

Unlike dinners, a guest may excuse himself from 
table at lunch, pleading business or other engage- 
ments. Neither is the same punctuality insisted 
on, though a guest will always please the hostess 
to be present at the appointed time. 

The courses being all placed oil the table, ser- 
vants may be dispensed with. It is admissible for 
the lady to bring on the meal in courses if she 
likes, though it is not preferable. 

<r^. _»#--. * -.- DECORUM •> OF -> DINNERS. <- * > W&$3 

ft ft ^ ^ -XL** 

». \^>fe^^ - V >> ♦* 



In order to be a welcome guest at a dinner par- 
ty, and to be able to maintain the ease and self 
possession of which a good "Diner Out" should 
be capable, one should be well versed by practice, 



70 B^ea^fashi, Dinner and supper. 

or well read in the intricacies of the accomplish- 
ment. While a choice dinner is not to be de- 
spised, as ministering to the wants of the physical 
man, its highest benefits are often of a social and 
intellectual character, and people frequently make 
greater progress in becoming acquainted at the ta- 
ble, than under any other influence that may be 
brought to bear upon them. 

But upon the host and hostess more than all 
others, depends the success of the dinner party. 
Nothing of the appointment or arrangement should 
be left to chance, or to the bungling of incompe- 
tent servants. It has been well said that if you 
ask a man to dinner, you are responsible for his 
happiness during the time he remains under your 
roof; and that "he who asks his friends to dinner, 
and gives no personal attention to the arrange- 
ments of the dinner, is unworthy to have any 

friends." 

The Invitation. 

Persons giving dinners make their calculations 
on how many and whom they wish to invite, 
and send just the number of invitations, which may 
be written on small note paper with initial or mon- 
ogram stamped on it, but nothing more. If for a 
small gathering of intimate friends, an invitation 
may be written in a familiar style, in the first and 
second persons ; but for all large parties or formal 
occasions, the third person should be used through- 
out. Avoid commencing in the third and ending 
in the second person. Do not say, " Mrs. Smith's 
Compliments to Mrs. Jones, and requests the pleas- 
ure of your company," nor "Mr. & Mrs. Brown's 



She CQid-Day CQeal. 71 

Compliments to Mr. Black, and would be pleased 
to see you at our residence." 

[INVITATION TO DINNER.] 

Mr. fr Mrs. Charles H. Jom-s request the pleasure of Mr. & Mrs. 
Johnson's company at (/inner, on Wednesday next, at six o'clock. 
No. jo Park J 'hne, July /jth. 

Notes of Reply. 

Invitations should be immediately acknowleged 
and accepted or declined, that the number may 
be made up, and the host or hostess know what 
to expect. The ability to gracefully accept or de- 
cline an invitation is quite as essential as the 
knowledge of how to invite. The forms herewith 
given will indicate the general style. 

To make a response certain, the invitation should 
bear the initials " R S. V. P." (Rcspondcz sil 
I'i'us Plait.) A failure to make immediate reply 
to an invitation bearing these letters is an unpar- 
donable breach of etiquette. 

[NOTE OF ACCEPTANCE.] 

Mr. vS-° Mrs y, pleasure the invitation of Mr. <Sr> 

Mrs. Jones to dine with them on Wednesday next, at six o'clock. 

It is well to repeat the date and hour in accept- 
ing an invitation, that there may be a mutual un- 
derstanding. 

[NOTE OF REGRET.] 

Mr. &* Mrs. Clark regret that the illness of their daughter will 
fit the acceptance of their kind invitation for Thursday evening 
«ci t. 

When necessary to decline an invitation, the 
reason for so doing should be given. In the note 
of reply both the lady and gentleman are ad- 
dressed. On the envelope the address of the lady 



72 Bp.ea^fasct, Dinner and Supper. 



only appears. If an invitation has been once ac- 
cepted, and circumstances arise to prevent its ful- 
fillment, notice should immediately be sent, apol- 
ogizing for the necessity, and stating the cause. 
This should be done, even at the last moment. 

The Guests. 

As the object of a dinner party is something 
more than to eat and drink, the selection of the 
guests is a matter of importance. They should be 
chosen from those of the same social standing, 
and with special reference to their capacity as talk- 
ers and listeners. Being thrown into close relations 
at the table, there should be congeniality, socia- 
bility and harmony of taste and sentiment, or at 
least an absence of their opposites. 

As dinner parties are especially appropriate for 
married people, it is improper to invite the hus- 
band without the wife, unless it is to be strictly a 
gentlemen's dinner, and is in equally bad taste to 
invite the wife without the husband, except to 
a ladies' dinner, either of which cases is excep- 
tional and very seldom occurs. Other members of 
the family may be invited, to a limited number, 
but unless the party is a large one, this is not to 
be expected. 

For a gentleman's party, the invitation should 
carry only the name of the host, and for a ladies' 
party, a similar style should be observed. A la- 
dies' dinner, is, however, socially speaking, almost 
unknown, as ladies prefer visiting each other to 
lunch, "teas," and the informal "coffees" growing 



She (Qid-day Qeali. 



so highly in favor, especially in small towns and 
in the country. 

Promptness at dinner is even more imperative 
than at a reception or party. Guests should en- 
deavor to arrive only a little before the exact 
time ; to be much earlier is not in good taste, 
while to be late is to annoy and keep in waiting 
those who are ready. 

The hour for such occasions varies from a little 
past noon in the country to eight or nine o'clock 
in the city. Perhaps the more usual hour in the 
former is two o'clock, and in the latter six o'clock. 
Should any unavoidable circumstance prevent a 
guest from being punctual, notice should be given the 
host ! promptly as possible, that dinner may 

not wait with the party in suspense. 

A recent, but very satisfactory reform permits 
the guests to sit down at table at the appointed 
time, even if all have not arrived. This saves the 
tardy guest from disarranging the plans of the 
host and hostess, prevents any danger of the din- 
ner spoiling, and spares himself a position of the 
discomfiture Ins tardiness brings him. It is an un- 
comfortable thing, no matter how unavoidable the 
detention, to come flushed and hurried into a din- 
ing room, to find the host and hostess striving to 
conceal their nervousness a^id irritation at your 
late arrival ; the assembled guests impatient, and 
a general regard of yourself as the culprit. 

Punctuality on the part of the hostess is also 
quite essential to the success of a dinner. The 
guests may have plans with which a long delay 
will materially interfere, and hence there should 



74 B^ea^fast, Dinner and supper. 

be promptness on both sides. A tardy guest need 
not expect dinner to wait more than twenty minutes. 

It is the privilege of the host to arrange the 
guests with reference to the success of the dinner 
as a whole, and he may therefore assign to the 
gentlemen their partners at dinner, which ar- 
rangement should be implicitly followed. If the 
company is small, the host should personally see 
that the parties are introduced and informed of 
his wishes ; if large, the two names should be 
written on a card, inclosed in an envelope ad- 
dressed to the gentleman, and handed him by a 
servant, or left upon a salver in the reception 
room for the guests to select from. On ascertain- 
ing the name of his partner, the gentleman should 
immediately seek an introduction, and inform her 
of the host's decision. 

If the dinner is given in honor of some gentle- 
man, he is assigned the seat of honor, at the right 
of the hostess, whom he escorts to the table. If 
in honor of some lady, or if otherwise, if a bride 
is present, the host tenders her his escort and 
seats her at his right. If none of the above cir- 
cumstances govern, the host escorts the lady least 
acquainted with the company, or the most elderly 
lady of the party, and the hostess is assigned to 
the gentleman in like circumstances. These are 
followed to the dining room in due order by the 
remainder of the guests, age taking precedence. 

Arrangement of the Table. 

A tastefully arranged table is an essential feat- 
ure of a successful dinner. The table linen should 



She CQid-Day CQeal. 7b 

be snow white and direct from the laundry. An 
under-cover of white cloth or baize gives the linen 
a heavier and finer appearance, and prevents any 
disagreeable noise in moving plates and dishes. 
Decorations of flowers are in excellent taste, and 
a handsome vase of growing plants in bud and 
blossom is sometimes introduced with good effect. 
It is a pleasant custom to place a small boquet by 
each lady's plate, and to fold a few buds and 
sprigs in each gentleman's napkin, which he pins 
to the lappel of his coat, on taking his seat at the 
table. Fruit tastefully imbedded in green leaves, 
adds to the charm of a well spread table. 

It is in good taste to place a castor at each end 
of the table within reach of all, and the fruit plates, 
etc., around the center piece. If the table be 
long, v or stands of flowers may be placed at 

intervals down it, care being taken that they are 
not so large as to obscure the view across the 
table. 

The centerpiece ma)- be composed entirely of 
flowers, or art may assist. " Gracefully shaped 
epergneS) composed <>f crystal and silver, are very 
stylish, and when arranged with low plates, or 
branches and shallow dishes, to hold bon-bons, 
fruits, flowers and ferns, artistically mingled, the 
effect is always pleasing to the eye." The same 
author recommends a clear block of ice 12 inches 
square, or 12 by iS inches, placed upon a waiter 
or silver salver, imbedded in moss, flowers or trail- 
ing vines. This would certainly be very refresh- 
ing during the sultry summer months, and would 
not be out of place at any season in the dining 



76 BP^EA^FASHt, DINNER AND SUPPER. 



l-oom, where the atmosphere is often overheated, 
the blazing gas jet and the hot viands playing no 
insignificant part in making the temperature at 
times almost unbearable. 

The following suggestions from the pen of a 
modern author are especially applicable in this 
connection : — 

A Handsome Dinner Table. 

"What a pretty thing a well-set table is, and 
how much goes to its completion. Every house- 
keeper knows that, and is aware what immense 
service is rendered to the cause by the possession 
of cunning little ornaments and appurtenances, as 
valuable in their way as the ' plate ' which is the 
pride of her heart. How much, too, the very 
foundation of the matter has to do with it, the 
snowy table linen, the napkins tastily arranged, 
the fresh flowers and lustrous glass. 

" As regards the table linen, many fashions have 
had temporary sway within the last few years, 
dating, indeed, back to the perfection of the ma- 
chinery which has so entirely superceded the spin- 
ning wheel and hand loom that house linen 
ceased to be the product of household industry. 
But underlying fashion is still the inherited love of 
snowy-white damask, not to be extinguished even 
by the aesthetic love of tone, although for a while 
it had considerable influence, which is still trace- 
able in the cream colored drapery to be found in 
our midst. A little while ago the height of the 
fashion consisted in the introduction of color, and 



She CQid-Day Qeal. 77 

those 'go the whole length 1 had insertions of 
colored plush in the center and squares of the 
same material as a bordering for table cloths. 
Colored and figured stripes, too, were popular and 
Still are so for the tea cloth, but not in the best 
families for the dinner table. 

"Another innovation consisted in trimming the 
table cloth with lace insertion and edging, and 
decorating the table napkins to match, a fashion 
which is still popular, but not likely to become 
usual. Most of the decorated cloths, that is, those 
with colored bordering, come from Germany. 
Usually the tones of color are in three combina- 
tions — black, old gold and red ; or blue and old 
gold ; red and old gold, and they are finished off 
with knotted fringe. Plain white momie table 
cloths have all openwork bordering instead of a 
colored one, which is entirely done by hand, and 
could only be the product of a country where la- 
bor was cheap, as it is in Germany. 

"Some of the energetic housekeepers of America 
undertake the decoration of their table cloths 
themselves, but they are few in number. Napkins 
to correspond have borderings of drawn work and 
fringed out edges. Then there is yet another va- 
riety which is popular in the broche cloths, 
which have usually a handsome bordering of col- 
ored embroidery and knotted fringe. With so 
many to choose from, the modern housekeeper has 
quite a difficulty in making a selection, but spite 
of all these novelties, the demand for handsome 
Irish damask has not lessened." 



78 Bl^BA^FASJU, DlTINEI^ AND SUPPER. 

Dinner a la Russe. 

The Russian method of serving dinner, as illus- 
trated in the engraving at the head of this de- 
partment, is in favor ? where circumstances will per- 
mit, the carving and filling plates being done at a 
side table by the servants, two or more of whom 
wait upon the table, commencing one on each side 
of the host and hostess, at the right. In this case 
the latter may sit at each end of the table, if pre- 
ferred, and a waiter will then serve each side of 
the table. If served in this manner, the table be- 
ing unincumbered by dishes will allow of a more 
elaborate decoration. Highly ornamented table 
linen is here in order, and the centerpiece may be 
more pretentious. A fountain playing in the cen- 
ter with its base hidden in moss, vines and flowers, 
with vases of flowers at intervals down the table, 
and dishes of fruit imbedded in leaves, is, perhaps, 
as charming a spread as can be made. Other 
centerpieces may be made as tasteful without the 
expense of a fountain. A stand surmounted with 
pineapples, or other large fruit, with clusters of 
grapes hanging from it, or any other simple device, 
will answer as well. 

Serving of Dinner. 

If the courses are placed upon the table, the 
host and hostess may sit opposite each other, 
at the center, to facilitate the work of help- 
ing the guests, which should be done in the order 
of precedence maintained in coming to the table. 
If servants assist at the table, they may take the 
plates as filled by the host, and pass them to the 



She CQid-Day CQeal. 79 



designated persons, or those at table may assist. 
The latter is less formal, and tends to promote 
freedom and facilitate conversation. 

It is admissible at less formal dinners, to serve 
the soup before seating the guests, or the tureen 
and soup plates may be placed before the hostess, 
-who serves it as soon as the guests are seated. 

In handling the dishes, the servants in waiting 
should wear gloves, or use a napkin with one cor- 
ner wrapped around the thumb, the latter method 
being considered the better. 

The first course served is soup. This should not 
be declined, even though it be not partaken of, 
nor should it be called for a second time, nor 
eaten greedily, nor sipped from the spoon with a 
loud noise. 

Following the soup comes fish, which may be 
declined if the guest so wishes, but must not be 
called for a second time. It is eaten with a fork 
held in the right hand. Care should be taken to 
allow no bones to get into the mouth, which ne- 
cessitates their awkward removal with the hand. 
Should this chance to occur, the removal should 
be accomplished with the mouth concealed with 

the napkin. 

" The entrees follow fish ; they are served in 
covered side dishes ; only one should be tasted, or 
at most not more than two of these. Tli^y con- 
sist of sweet breads, pates, cutlets, and made dishes 

generally. 

' "The roast meats follow. You must not begin 
to eat meat until you have all the accessories, 
the vegetables, gravy, etc." 



80 Bl^EA^PASfll, DINNER AMD SUPPER. 

The side dishes follow the fish, and must also 
be eaten with the fork, using the knife to cut 
anything too hard to be easily divisible with the 
fork. A spoon may be used for liquid and semi- 
liquid foods but not for those of ordinary consis- 
tency. Any side dish may be declined or called 
for a second time. Discretion should be exercised 
in repeating a call, as a dish may be a rarity and 
the supply limited. 

Under the head of "Table Etiquette" the gen- 
eral rules for conduct at table have already been 
given and need not be repeated here. 

Waiting and Being Waited Upon. 

A correct understanding of the relation of mas- 
ter or mistress and servant, is an essential attri- 
bute of gentility. To wait upon others with grace 
makes the servant so far the gentleman or lady. 
To receive service or attention with a want of 
grace, proves the recipient so much the less a gen- 
tleman or lady. Whatever the relative positions 
of the party socially, true courtesy should charac- 
terize all their intercourse. As a rule it will be 
found that the more cultivated and well bred the 
host and hostess, the more considerate are they of 
their inferiors in the social scale, and the more 
truly polite to their servants. 

Waiters should never be scolded or impatiently 
reproved in company. Inattention or carelessness 
should not pass unnoticed, especially if displayed 
toward a guest, but the censure should be admin- 
istered in private. 



SHE ffllD-DAY fflEALr. 81 



To put her guests at ease and keep them so, 
the hostess should be able to preserve a perfect 
equanimity of temper, unruffled by anything which 
may occur, even though it be a serious accident 
or the breakage of her choicest dishes. This is 
demanded as due her guests, as distress or annoy- 
ance exhibited by her will be more or less shared 
by others. It is often the case that people of sen- 
sitive natures, who are not at all at fault when an 
accident occurs, feel the most anxious concern in 
ird to it, and the hostess should assume indif- 
ference, even though the loss be great, as other- 
wise the enjoyment of th< a may be seri- 
ously marred. 

Guests should always seek to contribute to the 
enjoyment of one another. A gentleman sitting 
by a lady should render her such service and at- 
tention as opportunity may offer. lie should con- 
sult her tastes and wishes and endeavor to see- 
that tln\- are gratified. 

Conversation at table should be unrestrained 
and upon pleasant topics only. Controversy of all 
kinds, either political or religious, should be stu- 
diously avoided. To facilitate conversation, the 
habit should be formed of taking- small mouthfuls, 
as every one knows how awkward it is to talk 
with the mouth filled with food, and how embar- 
assing is the necessity for prolonged mastication 
and swallowing before a question can be an- 
swered. 

All the guests remain at the table until the last 
one has finished, when, at a signal from the host- 

6 



82 Bi^ea^pasth, Dinner and Supper. 

ess, all rise and return to the drawing room. 
Here the remainder of the evening may be spent 
socially in conversation, music, etc., the guests 
being at liberty to depart at pleasure. It is not 
well, however, to depart too soon after dinner, un- 
less important business or other engagements 
make it necessary, in which case a word of apol- 
ogy is due the hostess. 

The custom of the ladies retiring from the ta- 
ble to allow the gentlemen to drink more deeply 
and converse and indulge in coarser jokes than 
should come to a lady's ears, is now nearly obso- 
lete, and is regarded as a relic of a more barba- 
rous age. In the better circles all rise together, 
and with heads clearer than of old, enjoy the re- 
fining influence of the society of the ladies so long 
as they remain after clinner. If ladies took the 
trouble to become better acquainted with the busi- 
ness world in which their fathers, brothers and 
husbands are engaged, they would become more 
self-reliant and better capable of copihg with ad- 
versity, which it is not impossible may overtake 
the most favored in our land. On the other hand 
if the gentlemen came more in contact with sis- 
ters, wife, or sweetheart, their lives would become 
more refined. Club life in our large cities can 
hardly help being demoralizing in its tendencies. 
This system cannot be supported in Germany, 
France and Italy, as the men prefer to have 
daughters and wife share in their social amuse- 
ments. Hence the club gives place to the cafes, 
parks and gardens. 



©HE ffilU-DAV QiEAU. 83 

Thackeray has said : — 

"One of the greatest benefits a young man may 
derive from women's society is that he is bound 
to respect them. The habit is of great good to 
your moral man, depend upon it. Our education 
makes us the most eminently selfish men in the 
world. We fight for ourselves ; we push for our- 
selves ; we cut the best slices out of the joint at 
the club dinners for ourselves ; we yawn for our- 
selves, and light our pipes, and say we wont go 
out ; we prefer ourselves and our ease ; and the 
greatest good that comes to a man from women's 
society, is, that he has to think of somebody be- 
sides himself — somebody to whom he is bound to 
be constantly attentive and respectful. 

11 Certainly I don't want my dear Bob to asso- 
ciate with those of the other sex whom he doesn't 
and can't respect ; that is worse than billiards, 
worse than tavern brandy and water, worse than 
smoking selfishness at home. But I vow I would 
rather see you turning over the leaves of Miss 
Fiddlecombe's music book all night than at bil- 
liards, or smoking, or brandy and water, or all 
three." 

Calls after a Dinner Party. 

Etiquette requires that the guests shall call upon 
the hostess during the week following the dinner 
party. The call should never be delayed longer 
than a fortnight. This rule applies to all who re- 
ceived invitations, whether they were accepted 
or not. 



84 B^ea^fasct, Dinner and Supper. 




t^&^&Z-^ 




^^H% 



Dinner being the substantial meal of the day, 
it permits the free introduction of soups, roast 
and baked meats, fish, fowl and wild game, vege- 
tables, fruit and dessert. To particularize would 
be out of the question. 

Soup is especially a dinner course, and should 
be served first unless oysters are served raw, 
when they precede it. Let the soup be rich in. 
nourishment and palatable, and not the watery, 
sloppy stuff which so often disgraces the name. 
Good instructions for making will be found in the 
recipe department of this work. 

Baked or boiled fish may follow, preceding the 
meats and vegetables where both "fish and flesh" 
are served, or with vegetables if the courses are 
fewer, and the fish supercedes the meats entirely. 
Next in order comes the " roast beef of Old Eng- 
land," with all the other varieties of roast, boiled 
and baked meats ; or their places may be supplied 
with baked fowl, chicken pot-pie, or wild game. 
Vegetables should be served with the meats. 
Bread accompanies every course at dinner, and 
bread and butter is a part of the dessert. 

Pickles of some kind, appropriate to the dishes 
served, are in order at every meal. Cheese usually 
accompanies the dessert, and should be crumbled 
and eaten with the fork. Puddings, pies and cake 
come in under the head of dessert ad libitum. 



She CQid-Day CQeal. 85 



Coffee and tea, hot or iced, chocolate, cocoa, 
milk either plain, hot, or iced, and lemonade, are 
drinks in order, varying with the seasons and the 
tastes of individuals. All mention of them will be 
omitted in the M Bill of Far 

Fruits, in their natural state, are beginning to 
take the place their merits deserve. No table is 
complete without ripe fruit of some kind if it can 
be obtained. Strawberries, raspberries, blackber- 
ries, and huckleberries in their season, served with 
sugar and cream, are more palatable than all the 
made dishes in the world for breakfast, dinner or 
supper, and twice as wholesome. Next come 
watermelons, cantelopes, nutmeg and musk-melons, 
followed by grapes, peaches, pears, plums, and 
when the most luscious of our domestic fruits are 
gone, we can fall back on the old sturdy stand-by, 
the apple, with an accompaniment, as our purses 
will allow, of the tropical fruits, the orange, banana 
and pineapple. Serve fruit of some kind, even 
though it be canned, at every meal. 

Bill of Fare for Four Weeks. 

The following is given as dinner bill of fare for 
one week in each season of the year. Soup and 
some kind of drinks being the accompaniments of 
each meal, are omitted here, leaving the housewife 
to make her own selections from the recipe de- 
partment. Raised bread being applicable for din- 
ner is also omitted. We present only a plain bill 
of fare within the reach of ordinary households. 



86 Bp^ea^fasw, Dinner akd Supper. 

Sunday. — Roast turkey, mashed potatoes, lima 
beans, cranberry sauce, celery ; mince pie, bread 
pudding. 

Monday. — Roast beef, boiled potatoes, turnips, 
celery ; tapioca pudding, fruit cake, currant jelly. 

Tuesday. — Baked chicken, mashed potatoes, baked 
squash, cranberry sauce, canned peaches ; almond 
pudding, apple pie, cheese. 

Wednesday. — Roast mutton, potatoes in their 
jackets, canned string beans, cold slaw ; pumpkin 
pie, fruit, nuts, cake. 

Thursday. — Chicken pie, mashed potatoes, tur- 
nips, canned corn, celery ; rice pudding, lemon 
pie, fruit. 

Friday. — Baked fish with stuffing, potatoes, to- 
mato sauce, canned peas ; apple pie with cream, 
jelly cake. 

Saturday. — Chicken pot-pie, boiled tongue, pota- 
toes, baked squash, canned fruit ; croquettes of 
rice or hominy. 

Sunday. — Baked lamb, potatoes, asparagus, cold 
slaw, strawberries ; custard pic, chocolate cake. 

Monday.— Meat pie, new potatoes, stewed onions, 
pickled beets ; rice pudding. 

Tuesday. — Boiled beef with soup, potatoes, fried 
parsnips, pickled beets, lettuce.; rhubarb pie. 

Wednesday. — Chicken pie, baked or fried new 
potatoes, asparagus, fried cabbage, canned fruit ; 
lemon pie, cocoanut cake. 

Thursday. — Roast veal, mashed potatoes, salsify, 



She (Qid-day Qeal. 87 

turnips, lettuce, tomatoes ; bread pudding, Eng- 
lish currant pie. 

Friday. — Boiled whitefish with sauce and sliced 
lemon, potatoes, parsnips, canned corn, celery, 
rhubarb sauce ; canned blackberry pie. 

Saturday. — Roast beef, potatoes in their jackets, 
pickled beets, stewed tomatoes ; strawberry short- 
cake. 

Sunday. — Baked chicken, potatoes, green peas, 
radishes, pickled beets, strawberries ; lemon pie, 
mixed cake. 

Monday. — Stuffed fillet of veal garnished with 
green peas, potatoes, summer squash, sliced toma- 
toes ; raspberry pie, fruit. 

Tuesday. — Roast beef, mashed potatoes, string 
beans, lettuce ; strawberry short-cake, fruit. 

Wednesday. — Stuffed beefsteak, boiled potatoes, 
green corn, squash, radishes, blackberries ; apple 
dumplings, cake. 

Thursday. — Boiled corned beef, cabbage, pota- 
toes in their jackets, green peas, boiled onions, 
stewed tomatoes ; green apple pie. 

Friday. — Fresh fish baked or boiled, potatoes, 
succotash, pickled beets, huckleberries ; custard 
pie, cake. 

Saturday. — Cold tongue, baked potatoes, cab- 
bage, green peas, lettuce ; blackberry pie. 

Sunday. — Roast wild duck, currant jelly, mashed 
potatoes, lima beans, sliced tomatoes ; peaches 
and cream, chocolate cake, grapes. 



38 



B^EA^FASCT, DINNER AMD SUPPER. 



Monday. — Meat pie, steamed potatoes, green 
corn, baked squash ; peach pie, ice cream, cake. 

Tuesday. — Roast beef, potatoes, turnips, plain 
boiled rice, sliced tomatoes ; cottage pudding, 
lemon pie. 

Wednesday. — New E?tgland Boiled Dinner. — See 
recipe department. Cocoanut pudding, mince pie. 

Thursday. — Thanksgiving Day. — Chicken or oys- 
ter soup, baked fish or canned salmon, mashed 
potatoes, roast turkey, cranberry sauce, sweet po- 
tatoes, baked squash, stewed tomatoes, beet 
pickles ; mince pie, apple or pumpkin pie, plum 
pudding, grapes and oranges, nuts. 

Friday. — Fried oysters, potatoes, lima beans, 
celery, mixed pickles ; corn starch pudding, apple 
pie. 

Saturday. — Veal stew, squash, beet pickles, ap- 
ple sauce ; baked custard, lemon pie. 




She Gyening CQeal. 



89 





f* UPPER, as a third meal in the day, 
belongs to those whose business en- 
gagements allow them to dine earl)-, 
.. ■ ^ and should be the lightest meal of 
* the three. Much display and a variety 
of courses at supper are not in good 
| taste, and certainly are not healthful. 
The food should be simple, limited in 
variety and daintily served. It is no small pleas- 
ure to return at the close of the labors of the day, 
having thrown off all cares and perplexities of busi- 
ness, and with wife and children surround the dain- 
tily spread supper table, and amid light and warmth 
and cheerful conversation partake of a whole- 
some repast with those nearest and dearest to us. 
It seems that here as at no other place, the noise, 
care and turmoil of business are entirely thrown 
off, and one can give himself wholly to the enjoy- 
ment of family and kindred friends. 

There is a gate latch on your street that shuts 



90 Bi^eai^fastp, Dinner and Supper. 

with a different click from any other ; a grass plat 
in front of a house that is greener to you than 
any other ; and when you have passed through the 
door of that house, which somehow has a look 
different from all others, you enter rooms in which 
you find the books you love, your particular easy 
chair and the other luxuries which seem so invit- 
ing at the close of the day's toil ; but better and 
dearer than all the rest is the home circle of wife 
and children. And when you have shut that door 
on entering, you have shut in as much of heaven 
as belongs to mankind in this world. 

Let us add, that as you cross that grass plat 
and enter through that door, its closing should 
shut out all the carking care and worry of busi- 
ness, and you should give yourself up to the en- 
joyment of the little heaven with which you have 
surrounded yourself. 

Habit is a wonderful conjurer. By commencing 
right you will soon become accustomed to wear 
a smile, and be the pleasant, attentive, sympathiz- 
ing husband and father on your return from the 
labors of the cay. It will sometimes cost an ef- 
fort of self-control, but the result in the happy, 
loving faces that will surround you is worth the 
effort. If the commencement is wrong, and the 
fretful, impatient words and acts which policy has 
compelled you to restrain during the day are 
saved to explode on those at home, or if your 
business cares and embarassments are bemoaned 
and complained of at the fireside to sadden and 
discourage your wife, and repress the spirits and 
drive, back the tokens of love which your children 



©HE Gyemihg Qeal. 91 

might manifest, your heaven will soon be trans- 
formed to a place of gloom and discord, resem- 
bling more nearly a place of sulphurous name and 
satanic habitation. 

Some think in their selfishness that the house 
wife has no cares worth comparing with those borne 
by the lords of creation. But put him in a petti- 
coat and oblige him to attend to the household 
duties and endure the cares and vexations arising 
from them for but one little week, and he would 
gladly pass over the reins of household control 
with a sigh of relief, and more respect in his 
heart for the household sprite who has borne the 
load so uncomplainingly and has ever met him 
with a smile. 

And, while the household cares and vexations 
of the day which are ever the lot of the fair Eves 
who preside over our home domain, should never 
become a subject of conversation before her fami- 
ly, and over which she certainly should never be- 
come querulous and complaining, the husband 
in his superior strength should surely be able to 
bear his daily cares with equanimity, and make 
the hours of his stay at home the brightest and 
sweetest to the wife. She should be able to look 
forward with the pleasantest of anticipations to 
the evening reunions around the supper table and 
the fireside. Our homes are pleasant or other- 
wise, as we make them. 

"This world is not so bad a world 
As some would like to make it, 
For whether good, or whether bad, 
Depends on how we take it." 



92 Bi^ba^pasit, dinner and Supper. 

Smiling, cheerful, happy faces should surround 
the supper table, and we may all do well to heed 
the advice given in the following poem, written by 
F. E. Belden for the Musical Messenger of Janu- 
ary, 1882, entitled 

"Wear a Smile. 

Always wear a sunny smile, 

Be it fair or cloudy weather; 
For 'tis but a little while 

We have here to live together. 
Wear a smile. 

Who feels better for a scowl, 

Or a word in anger spoken ? 
Hateful glance, or ugly growl, 

Or some other evil token ? 
Wear a smile. 

Not a silly, sickly grin, 

Nor an everlasting giggle ; 
For the human tongue and chin 

Were not made to wag and wiggle 
All the while. 

Nor to gossip overmuch 

In regard to friends and neighbors. 
If you meet with any such 

Give their long linguistic labors 
Silent touch. 
« 

Oft a light and careless word 
Proves a seed that yieldeth sorrow. 
Better is a speech deferred 

That a hundred gossips borrow 
Soon as heard. 



She Gyening CQeal. 93 



Better is a word of praise, 

Than to have all virtues buried, 

Just because some people's wavs 
From our own are slightly varied. 
There are days 

Bleak and cold, and dark and drear ; 

There are mild days, soft and sunny ; 
There are seasons of the year 

When the blossoms all yield honey; 
And 'tis queer 

If all people must be sad 
And as blue as azure ocean ! 
Or be always gay and glad ! 
Or if all to suit our notion 
Must be clad ! 

There's undue attention paid 

To the faults of friends and brothers, 

And too straight a path is laid 
Not for us, but laid for others, 
I'm afraid. 

It were well if good were said 
For our mem'ry's future keeping 

When our feet in silence tread 

O'er the mound where they are sleeping 
With the dead. 

Who has not some loved one there ? 

Who feels not a pang of sadness 
At the thought of words unfair ? 

Words may yield both grief and gladness, 
Joy and care. 

Then put on a sunny smile 

Be it fair or cloudy weather; 
For tis but a little while 

We have here to live together. 
Wear a smile. 



94 Bi^BA^PAsit, Dinner and Supper. 

Setting the Table. 

The supper table will not allow of the profuse 
ornamentation of the dinner table. Flowers are 
always in order. The floral decorations from the 
dinner table may be brightened up and made over 
with the addition of fresh leaves, sprigs and 
grasses. The table linen should be white and 
clean, and the plates and cutlery of smaller size 
than for dinner. In the short days of winter, 
when out-door flowers are gone, pots of blooming 
plants may be substituted with excellent effect, 
the pots themselves being concealed by bright 
knit covers, or pretty paper cases. The ever sat- 
isfactory geranium, the fragrant heliotrope, or any 
of our easily cultivated window favorites make very 
pretty table decorations, and lend the glow and 
perfume of summer to the supper room, when the 
snow is blowing outside, and winter* holds his icy 
reign. 

Supper may be called the eminently aesthetic 
meal of the day. It is certainly not a necessity, 
but rather a luxury of taste and refinement. There 
is a nameless charm about the bright, cheerful sup- 
per room, especially on a winter evening when 
cold and gloom reign without. The drawn cur- 
tains, shutting out a world of dreariness, shutting 
in a world of light and warmth and beauty, the 
bright, glowing fire, — an open fire is always to be 
preferred, — the family table in the centre of the 
room, with its snowy cloth and napery, its shining 
tea service, and delicate viands, form a picture 
that lives in the mind when time and change have 



She Evening fflEAii. 95 

worked their ravages in our lives and homes, and 
removed, perhaps, the dear forms and faces that 
constituted the soul of the picture. 

Supper in summer should be a still lighter meal 
than in winter. There should be fruit and flowers 
in abundance, cooling drinks, and light, refreshing 
dishes. Heavy suppers are indulged in too exten- 
sively by both English and Americans. The 
French and Italians seem to better understand the 
significance of the evening meal, and their light 
menu is much to be preferred. 

Much less formality should be observed at sup- 
per than at dinner, yet the general rules of table 
etiquette should always maintain. All the courses 
for supper are generally placed on the table at 
once. 

As before suggested, supper foods should be 
light and easy of digestion. The serving of many 
dishes would not only be a great burden to the 
housewife, but would undoubtedly tempt the ap- 
petite to over indulgence, which might be borne 
at the mid-day meal, but would too severely tax 
the powers of digestion at the evening meal. 

The bread should be the lightest of raised 
bread, toast, tea.buscuits, muffins or gems. This 
may be accompanied by the yellowest and sweet- 
est butter, rich cream or comb honey. 

Cold sliced meats, or canned meats, or fish, may 



9b 



'£J^ea^fasw, Dinner and Supper. 



be served for supper, although recent hygienists 
speak loudly against the serving of meat, espec- 
ially at the evening meal. And certainly, with, 
the other resources at command it may be dis- 
pensed with to profit. We, as well as the Eng- 
lish, eat too much meat as a nation. More of the 
fruits, grains and vegetables should obtain in our 
bill of fare, with less of animal food. 

Any of the drinks usually accompanying meals 
are in order, although coffee is seldom served. 

Ripe fruit, canned fruit, pickles, cake, shortcake, 
tarts, etc., are in order. 

But it would be useless to enter further into 
detail on this subject, neither shall we present a 
supper bill of fare. The season, tastes of the fam- 
ily and resources of the cook must govern in this 
matter. And with the passing injunction to make 
the supper table pleasant and attractive, as well as 
dainty, both in setting and food, we pass to other 
subjects. 




gAI^HlY SUPPERS. 



97 






;|Mf 1 AKTY Sl'IM'KKS, } 

"i"* ^^^i-^C,.** ******** * ■ ■*-******** *».Ji 





jfjOCIAL gatherings during the even- 
ing hours are of very ancient ori- 
, gin. They date back into the dim 
Wt past as far as history reaches. It 
^ is interesting to follow this subject 
down the ages, through the luxurious 
periods of Greek and Roman suprem- 
acy, when the supper table offered to 
guests not only what was supposed to be desira- 
ble to the taste, but more especially that which 
would excite their wonder and admiration, and 
display the wealth and extravagance of the host. 
Dissolved pearls were doubtless no very delight- 
ful beverage, yet we know that princely hosts of 
the Greco-Roman period delighted in swallowing 
fortunes in that way, for the envy and admiration 
of their guests. 

Farther down in the semi-barbarous times we 
find the Saxon wassail and Norman feasts gradu- 
ally yielding up their ruder features, and giving 
place to more refined festivities. 

It is not in the province of this book to essay 
any reform, however much needed, in the customs 
and habits of refined society ; but, even at the 
risk of going beyond our sphere, we venture to 

7 



98 Bi^ba^pashi, Dinner and Supper. 

protest against the late hours, heavy suppers, and 
the over heated atmosphere of the balls and parties 
of the beau monde. Many a hollow-eyed consump- 
tive and confirmed dyspeptic might date his loss 
of health from the fashionable dissipation of even- 
ing balls and parties, with their accompaniments of 
late suppers, excitement, heat, and cold homeward 
drives. 

An evening party much more satisfactory to 
guests and hosts, would assemble as early as seven 
or eight. This would give plenty of time for 
social intercourse, music and innocent amuse- 
ments. Refreshments might be carried around on 
trays, and the guests served with cake, coffee or 
lemonade. Fine large napkins should first be 
handed around. These should be spread on the 
knees to receive the plates afterward furnished. 
Delicate sandwiches of chopped tongue, spread 
thinly on sandwich buscuits, or the white meat of 
turkey or chicken are very nice for such enter- 
tainments. Ice cream, confectionery and ripe fruit 
of any kind may be served. 

A more elaborate style, and one growing in fa- 
vor among the English, is to have the table spread 
in the supper room. At a certain hour, varying 
with the proposed length of the entertainment, the 
doors of the supper room are thrown open ; sup- 
per is announced ; the host, accompanied by the 
lady to whom most honor is supposed to be due, 
either on account of age or celebrity, followed by 
the hostess, paired off in a similar fashion, lead 
the way to the supper room. The guests follow, 
the host and hostess having previously provided 



Eai^jhy Suppers. 99 



each lady with an escort. If hot soups are served, 
or stewed oysters according to the French style, 
the guests are seated at table, or little side tables 
are provided for twos or fours, and bowls of soup 
handed around by the attendants. All the carv- 
ing is done beforehand, and all the food is placed 
on the table, no courses being allowed. 

If no soup is in the menu, the program is sim- 
plified. No chairs are set, but guests stand 
around the table, or secure what they want for 
themselves and companions, and find seats in the 
supper room. The host should be sure to have 
the room fully provided with seats for all invited. 
There should always be several attendants to 
wait on guests, pour coffee, dish up ices, and to see 
that everything is provided according to the pre- 
vious arrangement of the host. These unceremo- 
nious suppers are quite taking precedence of the 
stately affairs so fashionable in the last century. 
They facilitate conversation, ease, and the choos- 
ing of congenial companions out of mixed gath- 
erings at large parties. 

The menu at such suppers may consist of boned 
fowl, cold roast beef, cold boiled tongue, raw oys- 
ters, chicken salad, lobster salad, thin slices of 
graham and white light bread, sandwiches, cheese, 
jellies, preserved fruits, Bavarian cream, chocolate 
cream, ices, cake, fruit and confectionery. Hot 
coffee and tea, milk or lemonade may be served 
to guests according to their choice. The table 
may be decorated with flowers as elaborately as 
at a dinner party, or they may be entirely dis- 
pensed with. Much license is allowed in the ar- 



100 B^EA^PASHt, DIMHEI^ AMD SUPPER. 

rangement of the table. Cake stands, fruit bas- 
kets and dishes of confectionery artistically ar- 
ranged, usually occupy conspicuous places in the 
centre of the table, or, if the tables are very long, 
and the guests numerous, then the cake and fruit 
and larger dishes and castors should be placed in 
the center, and also at each end of the table. 
These should be flanked by the cold meats, sal- 
ads, sauces, and other viands, arranged conven- 
iently for the guests. Plates may be distributed 
at intervals in piles, with' knives, forks, spoons, 
etc., or they may be arranged on a sideboard or 
side table, presided over by some one who hands 
them out to the order of the guests, with napkins. 
Tea, coffee, and other drinks are also served from 
a side table. Attendants should also be in wait- 
ing to replenish the dishes and keep the table 
tidy. 

From the time the supper room is thrown 
open, until the dispersion of the company, guests 
may be at liberty to take refreshment, coming and 
going at their will. The informality of these party 
suppers is their chief charm. There is, however, 
one drawback in the fact that careless or selfish 
people seem to feel themselves licensed to injure 
the property of their host. Many a rich carpet, 
delicate curtain or elegant piece of upholstery has 
been ruined by the carelessness of guests. Many 
a hostess who smiled unconcernedly through her 
evening party, has spent the following day mourn- 
ing over, and vainly endeavoring to remove the 
stains and daubs of last night's revelry from the 



BA^WY SUPPERS. 101 



elegant furnishing of her dining room. Now that 
aesthetic taste has declared that dining rooms 
shall be garnished with rich drapery, embossed 
leather and tapestry, according to the means of 
the proprietor, there is much more danger of dam- 
age than in the old days of bare walls and polished 
floors. No guest of refinement will be guilty of 
any carelessness in the supper room. Ordinary 
table etiquette is of course impracticable, but the 
rules of good breeding, as well as the Golden 
Rule, which is the very foundation of true polite- 
ness, should always obtain. 

The tea-party is still very popular among quiet 
circles. It corresponds pretty nearly with the 
French Conversazione. A limited number of guests, 
belonging to the same set, as nearly as is practi- 
cable, are invited. Conversation, music, dramatic 
readings, or a short parlor lecture may occupy 
from one to two hours, after which light refresh- 
ments may be handed around. If desirable, tables 
may be set in ar room adjoining the parlor or 
drawing-room. The host and hostess occupy their 
usual places, and wait on the guests ; or servants 
may pass around the viands, and fill the cups from 
a side table. The refreshments should be light, 
consisting of delicate sandwiches, bread and butter, 
cold sliced meat, cake and fruit. The usual table 
etiquette obtains, and conversation should become 
general, and protract the delicate repast. 

In conducting a lady to the supper-room, a 
gentleman gives her his arm, conducts her to the 
table, then, with a slight bow, hands her to the 
seat assigned her, after which he seats himself at 



102 Bi^ea^fasjf, Dinner and Supper. 

her side. He is careful to see that she has what 
she desires ; but over-anxiety on that subject, or 
conspicuous attentions are not in good taste, and 
would be annoying to any lady of refinement. 
Finally, for an evening party to be a success, the 
rooms must not be crowded. Everything in the 
program should be thoroughly arranged before- 
hand, that no confusion or mistakes may occur. 
The host and hostess should have the faculty of 
putting the guests at their ease ; and guests 
should be politely pleased with the entertain- 
ment given them, taking care not to air any of 
their particular hobbies, or exhibit, to the general 
discomfort, their peculiar idiosyncrasies. 

A variety of evening entertainments may be 
treated under the head of Party Suppers. These 
are Receptions, At Homes, Musicales, and the 
Kettle Drum, revived from the Military East India 
life of our British ancestors. Our suggestions in 
regard to Party Suppers may apply to any or 
all of these. Care should be taken not to make 
the supper the chief feature of the evening's en- 
tertainment, but rather a subsidiary episode. Of 
course the hostess will have spent much careful 
thought on its arrangement, that all may go off 
smoothly ; but to the guests it should be merely 
a pleasant incident of the evening. A light, in- 
formal refection will prove most satisfactory, both 
from a social and health standpoint. 

Forms of invitation are similar to those for 
dinner parties, except that it is usual in the case 
of evening parties for the invitation to bear only 
the name of the hostess, as, — 



gAI^Y SUPPERS. 103 



Mrs. Elliott requests the pleasure of Mr. and Mrs. J. L. Brown's 
company on April 2nd, at eight o'clock, P. M. 
1 20 Fifth Ave., March 23th. 

Or — 

Mrs. Elliott requests the pleasure of Mr. and Mrs. Brown's com- 
pany to a small evening party on Tuesday, April 2nd, at eight 

o'clock, P. M. 

120 Fifth Ave., March 2jth. 

If the party is to be a large one, or in honor 
of some State guest, or in celebration of some 
special event, a departure may be made from this 
general rule, and invitations may bear the names 
of both host and hostess. 

Garden Parties 
Are becoming a feature of our American social 
life. They have the advantage over other parties, 
in that they are given in daylight, and in the 
open air. They are especially delightful in the 
country, or in country-like towns. A more or 
less extensive lawn is required, and if there is not 
sufficient shade from trees and shrubbery, tents or 
awnings should be erected. 

The company arrive and disperse usually between 
the hours of one and six P. M. The hostess re- 
ceives the guests, after which they scatter about 
the grounds, find their friends, and amuse them- 
selves as they will. Informality is the rule. Con- 
versation, promenades, or out of door games are 
in order. It is customary to have a brass band or 
trained glee club, or both, to enliven the occasion. 

Luncheon should be served from two to three 
o'clock. If the grounds are large enough to per- 
mit it should be spread under an awning or tent. 
If not, then in the house, and, if possible, in a 



104 Bi^ea^fashi, Dinner and Supper. 

room opening on the lawn or on a porch, so that 
windows and doors may be thrown open, giving, 
as nearly as can be, an out of door effect. Lunch- 
eon should be conducted according to the sug- 
gestions given under Party Suppers. The menu 
should, perhaps, embrace some more substantial 
dishes, such as baked fish, roast fowl, vegetables 
and pastry. This is, however, optional with the 
hostess. Plenty of bread and butter, sandwiches, 
cake, fruit, confectionery, ices, and cooling drinks 
of an unintoxicating nature, form a delightful re- 
past for such an occasion. The general rules of 
table etiquette will obtain at such feasts. It must 
be remembered that the informality encouraged at 
these parties does not allow of any breach of the 
laws of politeness or table decorum. Gentlemen 
will look to the comfort of the ladies who happen 
for the time to be in their charge, and will avoid 
the appearance of too marked a preference for any 
particular lady. Exclusiveness at such a party, 
above all others, tends to dampen the pleasure of 
all concerned. Formal introductions are not ex- 
pected of the host or hostess, neither do they pair 
off the guests for luncheon. The company should 
be mainly selected from the same set, and are 
therefore supposed to mingle freely. When lunch- 
eon is announced each gentleman will escort the 
lady who happens to be receiving his attentions at 
the time. It is allowable for guests to take leave 
an hour after luncheon, but if any earlier, then an 
apology is due the hostess. Before leaving, guests 
should pay their respects to the host or hostess, 
thanking them for the pleasure they have afforded. 



REW yEAIVS ©ALLS. 



i05 




^^Sr^W^Sc. I 




T 





i\KW 1 KAK'SC ALLS. 

] EW YEAR'S CALLS, and the pro- 
vision made for them by the ladies 
^ receiving callers, may properly be 
considered in a work of this kind. 
So far from being of recent origin, 
the custom of New Year's Calls is 
older than our country itself, as will 
rf ^ be seen by a perusal of the following 
well written article, by James Parton, condensed 
from the Youth* S Companion of January 3, 1884, 
and which also gives a graphic account of its ob- 
servance in New York City : — 

Washington's Reception. 

"On New Year's Day, 1790, President Wash- 
ington, then in the first year of his first term, 
lived at the Franklin House in Cherry Street, 
New York, a region now chiefly occupied by 
sailors' boarding-houses and beer-shops. 



106 B^ea^fasw, Dinner and Supper. 

" The city was then a little Dutch town of cob- 
ble stones and gardens, containing about fourteen 
hundred houses and twenty thousand people, most 
of whom were tradesmen and mechanics of very 
limited means. 

" The President had lived among them several 
months, but most of them had held aloof through 
the awe inspired by his great character and his 
high office. But on this New Year's Day a great 
number of them put on their best cocked hats, 
their Sunday wigs, and all their best clothes, and 
called upon the President. 

"The day was unusually mild and fine. Most of 
the townsmen called about noon, quite filling the 
reception rooms of the Franklin House. Each in- 
dividual was introduced by name to the President, 
who was much interested in the novel custom, 
and responded with more than his usual cordial- 
ity to the New Year's salutations. The worthy 
New Yorkers withdrew from the house greatly 
pleased with the President's urbanity. 

" In the evening Mrs. Washington received call- 
ers, assisted by a few ladies of her more familiar 
circle. It was a brilliant moonlight night, and the 
temperature was so summer-like that the ladies 
were dressed in their lightest attire. 

" The visitors were introduced by the ' gentlemen 
in waiting/ and after being presented to Mrs. 
Washington, seated themselves about the room. 
A tray containing cakes, tea and coffee, was 
handed around from time to time, and Mrs. 
Washington moved about the room conversing 
with persons whose faces she remembered. 



Hew yEAi^'s (Salls. 407 

"She was overheard to say to a lady standing- 
near her, — 

" ' Of all the incidents of the day, none has so 
pleased the general [she always called her husband 
the general at that period] as the friendly greet- 
ings of the gentlemen who visited him at noon.' 

" The President himself alluded to the subject, and 
asked whether the observance of the day was 
customary. 

" ' It is,' replied one, ' an annual custom derived 
from our Dutch forefathers, and we have always 
observed it so.' 

"The President seemed much interested and 
said, — 

" ' The highly-favored situation of New York will, 
in process of years, attract emigrants, who will 
gradually change its ancient customs and man- 
ners ; but whatever changes take place, never for- 
the cordial, cheerful observance of New Year's 
Day.' 

41 The people of New York have followed the 
excellent advice given them by the Father of 
their Country, and the day is still observed with 
very much of its ancient spirit and universality. 
Indeed, the first day of the year in the city of 
New York is of all the holidays the one most uni- 
versally observed. I think more people cease from 
labor and give themselves up to enjoyment on that 
day, than on the Fourth of July. 

Refreshments. 

"In olden times, (as some persons now living can 
remember) ladies expended their chief care upon 



108 Bi^ea^pasip, Dinner and Supper. 

loading their New Year's tables. Never since have 
I seen such masses of provisions exhibited as I 
used to see every New Year's at the house of a 
family of Dutch descent who lived in Brooklyn, 
Long Island. The master of the house had been 
everything, which multiplies acquaintances. He 
had been fireman, soldier, Odd Fellow, good fel- 
low, alderman and contractor ; and his wife, a 
comely dame, of high proficiency in all branches 
of the culinary art, used to prepare a table of 
such astounding profusion, that I hardly dare to 
describe it. 

" There were usually four turkeys upon it, of 
enormous size, and there were two vessels of 
pickled oysters which, I think, must have each con- 
tained half a barrel. There were rounds of beef, 
roasted and boiled, and huge masses of a Dutch 
compound called 'head cheese,' built up into 
architectural forms and decorated with parsley. 
There were birds, some with their feathers and 
some without. The mince pies, turnovers, tarts, 
and New Year cakes, were exhibited in mounds, 
and incredible fantastic heaps. 

" Besides the food on the tables, there was pro- 
vision made down-stairs for supplying hot oysters 
in various forms, with hot coffee, and (if the truth 
must be told), with hot punch. 

" There was an immense bowl of cold punch, of 
potent composition, standing in the room, and 
kept replenished from ten in the morning until 
midnight. Man has scarcely invented any intoxi- 
cating compound which was not provided every 



Hew yEAi^:: (3alls. 109 

year at this old-fashioned house. And not at this 
old house only. 

" Forty yens ago nearly every house provided 
wine and punch. The consequence was, that the 
cities of New York and Brooklyn, on New Year's 
Day, from four P, M., until midnight, contained 
more drunken men than could be found in any 
other population of equal extent on earth. To 
say that a hundred thousand persons were very 
hilarious in the streets in the evening, would prob- 
ably be within the truth. 

is no longer practiced. Instead of 
the groaning tables of a former period, we now 
find the most beautiful display of flowers. In 
some houses at present, no table is spread at all. 
Usually, however, there is an elegant semblance 
of refresh i nen ts to be discerned somewhere in the 
distance, of which callers are formally invited t<> 
partake, but which only the more polite and self- 
possessed gentlemen do more than glance at. 

44 Gentlemen of the old school, and some very 
good gentlemen of the new, still make a point of 
going to the table, and taking something nice in 
homage of the ladies who provide it. 

"About the middle of the afternoon, when the 
work of calling is in full tide, the streets present a 
singular and* truly brilliant appearance. All the 
showy and elegant vehicles in the city are in mo- 
tion, drawn by beautiful horses, two, four, six, 
and occasionally as many as eight, conveying -men 
only. 

41 Not a lady is to be seen in the fashionable 
streets. Men dressed to perfection, adorned with 



110 B^EA^FASW, DINNER AND SUPPER. 

button-hole bouquets and wearing light-colored 
gloves, are seen on every hand, singly, in twos, in 
threes, in fours, in groups, in gangs, in clubs, in 
crowds, in whole fire companies, moving on to 
call upon ladies, or upon a popular clergyman, or 
upon His Honor the mayor, or some political 
Boss of great magnitude. 

"It is this last abuse which has threatened of 
late years to spoil and put an end to the beautiful 
and unique festival. There was a popular author- 
ess some years ago, who was obliged to close her 
house, because some hundreds of her readers 
thought it becoming in them to pay her their re- 
spects on the first day of the year. 

" From eleven in the morning until eleven in the 
evening, she could scarcely find time to sit down, 
and she was obliged to take so many sips and in- 
finitesimal bites, that she had to suffer the pangs 
of indigestion, without having enjoyed the pre- 
vious delight of a feast. 

" To many ladies the day is one of extreme fa- 
tigue and some danger, from a similar cause. 
People call on that day who call on no other, and 
thus turn a lovely custom into ridicule and tor- 
ment. 

" Some ladies reckon up their callers and speak 
boastfully of their number. This has encouraged 
the fire-company style of visitation, and threat- 
ened at one time to bring New Year's calling into 
disrepute." 

Etiquette of New Year's Calls. 

The ladies of the household unite in receiving, 
and sometimes several ladies of different families 



Hew yEAi^'s G&AliLS. Ill 



join at one house, previously announcing the fact 
in those papers which publish in advance the list 
of ladies who receive on that day. 

Gentlemen frequently call in company, uniting 
in twos, threes, or fours, but not usually in excess 
of the latter number. They may call upon ladies 
known to only one of their number, the rest of 
the party being introduced, thus extending the 
sphere of their acquaintance. 

Calling hours are from early morning, say ten 
o'clock, until nine at night, but those who devote 
the day to it may reasonably expect to cease 
calling by seven, as the ladies who have been re- 
ceiving all day will be fatigued. 

At houses where the ladies do not receive, a 
neat basket is hung at the door to receive the 
cards of callers. In this the gentlemen deposit a 
card for each lady of the household, and one for 
each lady guest, if any are visiting the family. 

Refreshment Preparations. 

Refreshments are offered, comprising cakes, cold 
meats, oysters, etc., and non-intoxicating bever- 
s, it being a custom growing in favor to ex- 
clude wines, many of our first ladies having 
adopted it since the illustrious example of Mrs. 
Hayes at the White House receptions. In fact 
the practice of offering wine to New Year's call- 
ers cannot be too strongly denounced. Many a 
man owes his ruin to just such fashionable cus- 
toms ; and whoever has the moral courage to de- 
clare for temperance and right will command the 
respect of society, and establish an example that 



112 B^EA^PASCT, DINNER AMD SUPPER. 

will eventually be followed by all persons of high, 
social standing. 

Ladies receive in full dress. Visitors are ush- 
ered in by attendants, who take their cards and 
announce them by name at the door of the re- 
ception room. After the usual salutations are ex- 
changed, the ladies invite each guest to partake 
of refreshments. These are usually spread on a 
side table in the reception room. In temperance, 
circles, cups of hot tea and coffee, or glasses of 
hot or cold lemonade are substituted for wine. 
The good old custom still obtains of the ladies 
waiting upon their guests with their own fair 
hands. It is convenient to have a servant standing 
in readiness to execute any order of the enter- 
tainers. In less pretentious, but equally select 
circles, ladies receive with grace and dignity with- 
out the aid of servants. This is more easily man- 
aged where several receive together, the duties of 
usher and entertainers being alternated amongthem. 

Callers should only remain a few minutes after 
paying the compliments of the season, and should 
partake but sparingly of refreshments, as they will 
be expected to taste some of the New Year's 
feast at every house on their round. It is there- 
fore prudent to economize the appetite. The la- 
ladies remain standing during each call, as, of 
course, callers do not take seats. 

Of late, many ladies in our larger cities vie with 
each other in reporting the greatest number of 
New Year's callers, and many gentlemen being 
cognizant of this, simplify their New Year's work 
by merely leaving cards at the door. This, how- 
ever, is an abuse of the good old custom that 
should never become the fashion. 



f^OW TO @A^YE. 



113 





; T is considered no mean accomplishment 
to be able to carve neatly and expe- 
ditiously. Every one should give this 
subject due attention, as awkward carving 
yffig is very annoying, and detracts from the 
^8p pleasure of the meal. Some tact and 
more practice will enable any one to be- 
come skillful in this attainment ; but unless the 
host or hostess is expert in the art, it should 
never be attempted at table. 

Formerly the art of carving was held in much 
higher estimation than at the present day. No 
lady or gentleman was considered fitted for the 
duties of host or hostess until he or she had mas- 
tered the intricacies of scientific carving, and 

8 



114 B^EA^FASm, DINNER AMD SUPPER. 

could, with ease, dexterity and grace dissect all 
fish, fowl and flesh that is allowed to figure on 
the table of an epicure. In fact the art was 
taught to the youth as thoroughly as they were 
grounded in music, belles lettres, and the Latin 
grammar. Its importance in the estimation of so- 
ciety has been decreasing for many years, and now 
in a majority of the wealthy houses, both in this 
country and in Europe, the carving is done by the 
butler before the meats are placed on the table. 
In less pretentious establishments, an experienced 
servant, or the host or hostess carve before guests 
are seated. In this way there is less delay at ta- 
ble, and the one who presides is saved much 
trouble and the possibility of discomforture before 
the eyes of critical guests. But the host who 
takes pride in understanding the art of carving will 
not lose an opportunity to exercise his skill, and 
so the good old fashion of carving at table will 
not go out of vogue while people of elegant lei- 
sure are dinner-givers and diners out. 

Fish. 

In carving fish the silver fish-knife and fork, 
or fish slicer, is used ; a steel knife never. The 
carving of fish is no very difficult operation. It 
requires more care than knowledge, as the princi- 
pal thing to be avoided is the breaking of the 
flakes, and sending a plate untidy in appearance 
to those whom you are serving. Remember that 
the neat appearance of the foods you serve adds 
much to their appetizing qualities. 



. mo <3ai^ye. 



115 




irve large flat fish, 
like the turbot, etc., 
down the middle from 
head to tail, then across 
With the fin, which is 
helped with the rest. 



TURBOT. 




Salmon is first cut in thin slices from A to B, 

then crosswise from D 
to C. Serve some of 
the thin cut from the 
under side, and some of 
the thick, or upper side, 

on each plate. The thick or upper cut is consid- 
ered the best flavored. 

Flounders, smelts, herring, and other small fish, 

are served whole. A 
mackerel is first cut 
in halves from head 
to tail and then quar- 
tered by a cross-cut, 
thus serving four per- 
sons. Cod is first cut 

from C to B, and then sliced as from A to B, and 

served the same as salmon. 




Beef and Veal. 

Ribs of Beef may be carved in slices, as from 
A to B in sirloin, each plate being supplied with 
a portion of fat. Another method is to remove 



116 



Bp.ea^fasjf, Dinner ahd Slipper. 




the bones and form into a fillet. Thin slices may 
then be cut from the whole surface. 

A Sirloin of Beef should be cut lengthwise 

from A to B for 



the upper cut, and 
crosswise in thick 
slices for the un- 
der cut, as shown 
by the white lines 
running from the 
centre down. Serve 

SIRLOIN OF BEEF. 

each plate with fat from D. Consult the prefer- 
ence of those at table, as some prefer the upper, 
while others prefer the under cut. 

Aitch Bone. — A simple joint to carve. Cut thin 

slices the size of the 
whole joint as rep- 
resented in the en- 
graving. If boiled, 
remove a slice from 
the. top, say a quar- 
ter of an inch thick, 
aitch bone. before commencing 

to serve, so as to arrive at the juicy part at once. 
Carve from A to B ; then serve fat from C. A 
round of beef is carved in the same manner. 

Haunch of Ven- 
ison. — Place the 
loin nearest. 
Make a cut from 
A to B, then 
haunch of venison. serve slices from 

A to C. Serve fat from the left side. 





f)ow n»o <3ai^ve. 



117 



Fillet of Veal. — Cut in horizontal slices as you 

would a round of beef. 
The top slice should 
be of a crisp' brown, 
and a small piece of it 
should be served with 
each plate. Some of 
the stuffing and fat 
should be served to 




FILLET OF VEAL. 

each at tabic 

Breast of Veal.— Used 



for 



roasting, stewing, 
ragout, etc . 
Cut ribs from 
brisket from A 
to B. The small 
bones are con- 
sidered the 
choicest. C u t 
them as at D D D, and the long bones at C C C, 
and serve according to preference of guests. 

Mutton and Lamb. 





SADDLE OF MUTTON. 

tion of fat. 



Saddle of Mutton, 
—Seldom carved 
by a lady. Carve 
in thin slices 
from A to B, 
then downwards 
from C to D. 
Serve each per- 
son with a por- 



118 



Bi^ea^fashi, Dinner and Supper. 



Leg of Mutton. — Place 




for carving as repre- 
sented in the en- 
graving. Carve in 
thin slices from B 
^ to C, giving thicker 
slices as the knuckle 
is neared. Serve to 
each a little of the 
fat near the thick end, as it is considered a deli- 
cacy. When cold, place the back of the leg up- 
permost. 

Shoulder of Mutton. — Place for carving as 

shown in cut. Take 
wedge-like slices from 
A to B, then cut from 
both sides of the blade 
bone from C to B, and 
serve fat from D. The 
joint can then be turned 
over and cuts taken 
from the under side. 

Loin of Mutton. — For family consumption. May 

be cut through the 
joints in the form of 
chops, or, commencing 
at A, cut thin slices as 
long as admissible, then 
long slices to the bone, 
as indicated at D. 
loin of mutton. Smaller cuts may be 

taken as shown at B and C. 





f}ow So <3ai^ye. 



119 



ForequarUr of Lamb.— First remove the joint 

A 

D 




whole by cutting a 
c long line from A, 



C, B and D, placing 
on a separate dish. 
Separate neck from 
E to D, and then 

FOREQUARTER OF LAMB. ^ ^ *** 

serve from neck F, or breast G, according to 
choice of guests. Before being placed upon the 
tabic the shoulder should be cut off and left on 
the joint. 

Fowl. 

Perhaps no carving requires such delicacy of 
manipulation and so much practice, as the carv- 
ing of fowl, for if done awkwardly, it is very an- 
noying and disagreeable. A little study of the 
anatomy of the fowl with persistent practice, will 
alone bring proficiency. 

Roast Fowl.— The joint will usually separate by 

inserting the knife between 
the legs and side and press- 
ing back the leg with the 
blade of the knife, if not, 
it can be easily severed by 
a touch of the knife. Next 
cut off the wing from D to B. Remove merry 
thought and side bones. Serve a slice of the white 
meat with some of the dark, to each guest, con- 
sulting preferences as far as possible. 

In seeing a turkey, goose or duck, the same 
methoHs pursued as with smaller fowl, only there 




ROAST FOWL. 



120 



B^EA^PAsnt, dinner and Supper. 




being larger quantities of 
each part, it should be sep- 
arated finer. Slices are cut 
from the breast from A to 
B, and then the legs and 
wings are taken off. Stuffing is served to each 
plate. The breast is then divided and the back 
cut in two. 

A partridge and pheasant are served like fowl. 
Pigeons and snipes are cut in halves and served 
in that manner. Quails and other small birds are 
served whole. 




r)ow mo S el ecu CQe 



121 








-vr— 



V:V1;RY housekeeper should under- 
stand how to select provisions for 
her table. Not only should she un- 
V derstand the merits of the various 
foods she provides, but she should also 
be able to exercise judgment and fore- 
thought, as well as economy in her 
purchases. To plan out each day's bill of fare, so 
as to secure a pleasant variety from day to day is 
no simple matter, but requires much careful thought 
and management. 

In order that the provisions should be of a uni- 
form good quality, a person experienced in the 
selection of foods should do the purchasing. It 
should not be left to some careless servant, nor 
the selections trusted to the butcher and grocer. 
Whenever it is practicable the housekeeper herself 
should do the marketing. She can then personally 
examine and choose the articles needed. 



122 Bl^EA^PASJP, DINNER AND SUPPER. 



Tradesmen who habitually deal with the mis- 
tress of a house soon learn to be particular in the 
matter of serving her. Passing from stall to stall, 
or from shop to shop, she can easily select the 
finest fruits, and the best vegetables and meats. 
This method takes a little time, but is much more 
economical and satisfactory in the end, than to 
leave orders to be filled by the butcher, the gro- 
cer and fruiterer. 

The most difficult articles to select are meat$ 
fish, fowl, etc. It requires some knowledge and 
discrimination to be able to determine the quality 
of such stores. Fish of all kinds should be rigid 
and the eyes bright. The gills also should be 
red and plump. They will then be in a good state 
of preservation, and firm and solid when cooked. 
There is a great difference in the keeping quality 
of fish. Fresh water fish do not keep as long as 
salt water fish ; and those that live near the sur- 
face of the water are soft and of looser grain. They 
keep but a short time, dying almost as soon as 
taken out of the water. Mackerel, herring, catfish 
and flounders are of this sort. They should be 
used as soon as possible after being caught, as 
they soon lose their fine flavor. All shell-fish 
should feel solid and heavy ; if they seem in any 
degree light and watery, they are not fit for use. 
Oysters have the shell closed firmly when they 
are good. If their shells are at all open, they are 
not good. 

Beef 

Is the staple article of meat diet both in this 
country and in England. For ordinary consump- 



r?ow mo SEiiEGii CQeats. 



123 



Location of Joints of Beef. 




JOINTS OF BEEF. 

1. Sirloin. 

2. Top, or Aitch 

Bone. 

3. Rump. 

4. Buttock, or 

Round. 

5. Mouse Buttock. 

6. YYincy Piece. 

7. Thick Flank. 

8. Thin Flank. 

9. Leg. 

10. Fore Rib, Five 
Ribs. 

11. Middle Rib, 
Four Ribs. 

12. Chuck Rib, 
Three Ribs. 

13. Shoulder, or 

I eg of Mutton 
Piece. 

14. Brisket. 

15. Clod. 

16. Sticking. 

17. Shin. 

18. Cheeks, or 
Head. 



"HUM of Joints. $->— 

Coasting. — Ribs, Sirloin, Rump, Mouse Buttock, Fillet of Sir- 
loin, Tongue, Heart. 

Frying or Broiling. — Loin, Sirloin, Porter-house, Round and 
Chuck steaks. 

Stewing. — Beefsteak, Plate, Flank, and inferior portions. 

Puddings and Pies. — Beefsteak, Fillet. 

Soup and Gravy. — Shin, Cheeks, and inferior parts. 

Salting. — Round, Aitch-bone, Brisket, Tongue. 



124 Bi^ba^pashi, Dinner and Supper. 

tion it has great advantages over other meat ; but 
so much beef is placed on the market that is, for 
one cause or another, unfit for food, that great 
care should be taken in its selection. Especially 
is this true in large cities, where the beef is 
shipped from large slaughter houses, which have 
been supplied from droves of western cattle, 
crowded together, in many instances, in cars that 
could not comfortably hold more than half their 
number, and often suffering so from thirst and 
other causes that they are actually diseased when 
they arrive at the slaughter yards. We cannot 
estimate how much disease arises from the use of 
unwholesome meats. As a people, we use too 
much animal food, and it would be well, espe- 
cially in summer, to substitute for this gross diet, 
farinaceous food, fresh vegetables and ripe fruit. 
The health of the family depends largely upon the 
judgment and care of the person who does the 
marketing, and it is of the first importance that that 
person should have a thorough knowledge of how 
to select the meats for home consumption. 

The beef of the ox is by far the best. It is 
bright red, juicy, and more stimulating than 
cow or heifer beef. If the animal has been prop- 
erly fattened, the flesh should be fine grained and 
clastic to the touch. The fat should be thick and 
firm, of a yellowish color, and should run through 
the meat in generous seams. The suet should be 
white and firm. A fat beef should have one-third 
of its dead weight in fat, a good amount being 
separate suet. 

Beef should be five or six years old and quickly 



r}OW NO Selegii CQeats. 



125 



Location of Joints of Veal. 




JOINTS OF VEAL. 

-•<■*-»•- 

i i nd. 

2. Loin, Chump end. 

Fillet. 

Hind Knuckle. 

Fore Knuckle. 

6. Neck, Best end. 

7. Neck, Scrag end. 

S. Blade-bone. 

9. Breast, Best end. 

10. Breast, Brisket 

end. 

11. Head. 



-<-^Uses of Joints.$->- 

JRoasting. — Fillet, Best end of Breast, Brisket, Best end of Neck, 
Heart, Sweet-bread. 

Frying. — Cutlets from Shoulder. 

Striving. — Brisket end of Breast, Neck, Sweet-bread. 
Boiling. — Knuckle, Shoulder, Head, Tongue. 
Pie. — Inferior parts. 

When Veal is Good. 

Veal is used from four weeks to three months old. It is best 
at from six weeks to two months old. It should never be usod 
younger than four weeks, although it is sometimes butchered 
younger, but is unfit for food. 



126 Bi^ea^fashi, dinner and Supper. 

fattened to have the best flavor. If beef is dull in 
color, close and compact in texture, with the fat 
of a bluish white and sparsely distributed, it will 
be tough and flavorless. 

Heifer beef is next best to ox beef. It is paler 
in color, of a closer grain, and not quite so juicy. 
The fat is clear white and not so plenteous. These 
signs clearly distinguish it from ox beef, as do the 
bones, which are, of course, much smaller. Cow 
beef is the poorest quality of beef, though, when 
fattened quickly, it makes very good meat. It 
never acquires, however, the rich, juicy quality of 
ox beef, nor is it so nutritious. 

Veal 

Should be of a whitish color ; the flesh dry and 
elastic to the touch. The grain should be close, 
and the kidneys covered thickly with fat. If the 
flesh is of a dark color it is not good, and you 
may look upon it with suspicion. If it is of a 
coarse grain, or moist to the touch, it is not fit 
for use. Veal is a light meat and easy to digest, 
but its nutritive qualities are not very great. 

Mutton 

Is best at four to seven years of age. The color 
should be dark red. It should be fat in order for 
it to be tender and of good flavor. The fat should 
be very white and firm, and the lean should be 
fine grained and firm also. Mutton is considered 
best during the fall of the year, or, perhaps it would 
be nearest the mark to say from August to 
New Years. The flavor of mutton is thought to 



f^ow mo Select CQe: 



12* 



Location of Joints of Mutton. 




JOINTS OF MUTTON. 



Leg. 

Loin, Chump end. 

Loin, Best end. 

Ned . nd. 

Neck, Scrag end. 

Shoulder. 

-St. 



Mutton, — Two Loins undi- 
vided. 

Chine. — Two sides of Neck undivided. 



-<-*[Uses of Joints.*?»>- 



JRoast. — Saddle, I launch, Leg, Loin, Best end of Neck, Breast, 
S4«uldejr, Chine, Head. 

Fried and Broiled. — Chops from Loin and Neck, Cutlets from 
Leg, Loin and Neck. 

Stewed. — Scrag of Neck. 

Boiled. — Leg, Scrag end and Middle of Neck. 

Salted. — Leg and Ham. 



128 B^ea^fasct, Dinner and Supper. 

be improved by keeping it a few days after it is 
killed. It should be hung in a cool, dry place 
away from flies, and should be wiped dry every 
day. In choosing mutton remember that the 
brisket is first to become tainted, and that part of 
the meat that lies around the kidneys. Wether 
mutton is much the better. It can be distin- 
guished from the ewe by its larger bones and 
darker meat. A leg of mutton furnishes the most 
economical family dinner. It shrinks less than 
other joints in the cooking, and has a solidity and 
substance that makes it "go farther" than most 
meats. 

Lamb 

Is recognized as such till the animal is twelve 
months old. It should be of a pale red color. If 
the animal has been lately killed, the vein in the 
neck will be blue ; but if it is stale, the veins will 
be of a greenish color. Lamb spoils very quickly. 
The first part to become tainted is the hind 
quarter, near and under the kidneys. 

Venison 

Must be fat or it is not fit for use. In the young 
deer the cleft of the haunch is smooth and close. 

Common Fowls 

Should be fat to be good. Feel of the breast 
bone and be sure it is well covered with flesh. In 
some diseases fowls die without becoming poor, 
excepting on the breast. If sick, they invariably 
fall away there, and the bone feels sharp and pro- 



f}OW >PO SELECT CQEATS. 



129 





Uses of Joints the same as in Mutton. 



JOINTS OF VENISON. 

Venison is divided in four parts. 

1. Haunch. 

2. Neck. 

3. Shoulder. 

4. Breast. 

-fr^Uses of Joints.^- 

Roasting.— Haunch, Neck, Breast. 
Pastries. —Shoulder. 




130 Bi^EA^FAsrn, dinner and Supper. 

trudes. The spurs of cocks should be short ; and 
it is well to examine them and be sure that they 
have not been cut or pared to give the birds the 
appearance of being young. The legs, as a rule, 
should be smooth, although local causes that do 
not affect the health of the fowl may roughen the 
legs. In the West, where there is much alkali in 
the soil, the legs are almost always rough and 
scaly. The comb should always be smooth and 
bright, the vent dark and firmly closed. This is 
true of all fowl when fresh and in good condition. 

Turkeys 

Should have clear, full eyes and moist legs. You 
may then know they have been fresh killed. The 
legs of old turkeys are rough, and of a reddish 
color, while the young ones have smooth, black 
legs. It is of the first importance to be able to 
choose young birds, as age changes the flavor more 
than in most other fowls. 

Geese 
When fresh killed have supple feet, but when kept 
too long the feet become stiff. The bills and feet 
of old geese are quite red, while those of the young 
ones are yellow and the legs free from hair. 

Ducks and Pigeons 

Both have supple feet when fresh, but when kept 
too long the feet stiffen. The breasts should be 
plump for them to be in good condition. 

Partridges 

When young have dark bills, and yellow legs. The 
breast should be full and round. 



F)ow mo SELEcn ©eats. 131 

Pheasants, Plover, Snipe and Woodcock 

Have supple and moist feet when young and fresh 
killed. The cock pheasant is better than the hen. 
The spurs of the young bird are small and round, 
while the old ones have long sharp spurs. 

The preceding directions, with proper discrimina- 
tion and care, will enable any housekeeper to acquire 
a knowledge of how to select meats for family con- 
sumption. If they are followed up by daily expe- 
rience in choosing these important articles of diet, 
one will soon become proficient in choosing the 
best, and add to these rules a stock of personal 
knowledge exceedingly valuable. 




Good Behaviour. 



135 




GOOD BEKAVIOCK^ 



AT HOME AND ABROAD. 




**^P 





M 

H E relations of man to his fellow man, 
both domestically and socially, impose 
upon him certain obligations in the 
discharge of those duties to society in 
which mutual rights and privileges are 
concerned. The refinements of mod- 
ern civilization have amplified these duties and 
amenities into a code which has been entitled 
Etiquette, a knowledge of which places one at 
ease in society, and prevents unpleasant mistakes 
in our intercourse with others. 

Some of the rules of etiquette are largely the 
caprice of fashion, and are liable to change from 
year to year. Such, it will be apparent, are of 
less importance than those which are recognized 
as of enduring character, and which may be said 
to prevail in good society everywhere, and with- 
out a knowledge of which one can never be oth- 
erwise than ill at ease in the company of others. 

The True Basis 
Of good behaviour, in all the walks of life, is found 
in the underlying principles of Christianity, as ex- 



136 Bi^ea^fasjii, Dinner and Supper 

pounded by its great Author, consisting of a just 
recognition of the claims of our Creator and the 
rights of our fellow men. However familiar a man 
may be with the usages of polite society, or how- 
ever polished an exterior he may present, if he is 
selfish at heart, scheming to advantage himself at 
the hands of others, he is not, in the full accep- 
tation of the term, a gentleman. Hence no code 
of laws, however punctiliously observed, can make 
the gentleman or the lady of one whose love for 
humanity is not a ruling principle. Better far to 
possess the latter, with but a limited knowledge 
of rules, than to be governed solely by codes and 
customs, with a selfish nature beneath it all. 

Even Lord Chesterfield's definition of good 
breeding, standard authority though he may be, 
is open to criticism as wanting in the true prin- 
ciple. He says it is "the result of much good 
sense, some good nature, and a little self-denial 
for the sake of others, and with a view to obtain 
the same indulgence from them." While it is 
true that self-denial for the sake of others often 
begets a return from them, its performance "with 
a view to obtain it," is wrong in principle and 
often disappointing in results. 

The Value of Courtesy. 

The adage that "first impressions are most 
lasting," the truth of which is daily exemplified, 
shows the importance of a courteous bearing, both 
in business and social life, to pave the way for 
success in gaining the esteem of others. While it 
is doubtless true that we may be deceived into 



Good Behaviour. 137 



forming good impressions of unworthy men by 
their studious care to please, it is equally true 
that by disregarding what some are disposed to 
call " little things," many have taken a lower place 
in the esteem of others than that to which they 
were entitled by virtue of their real worth. 

Some are disposed to undervalue politeness arid 
courtesy because they are so often assumed to 
make an impression ; but if the counterfeit article 
can be successfully passed, does it not teach us the 
real value of the genuine ? It is a mistake, too 
often made, to suppose that courtesy and polite- 
ness are synonymous words with hypocrisy and 
deceit, or that brusqueness of manner is a true 
indication of frankness and honesty. 
Home Etiquette. 

True gentility is an attribute of chararactcr, and 
hence its cultivation is best accomplished under 
the influences which so much assist in the for- 
mation of the character. The perfect lady or 
gentleman at home will always exhibit true 
courtesy abroad, and hence the value of home 
culture cannot be too highly estimated. The power 
of example is here shown as nowhere else. Rules 
and principles may be established for the gov- 
ernment of children, but they will be practically 
inoperative unless exemplified in the lives of the 
parents. The quaint saying of one of our Ameri- 
can humorists, " If you would train up a child in 
the way he should go, it's a good plan to walk in 
it yourself," contains the gist of the whole matter 
of parental discipline, and is worth a volume of 
dry maxims. 



138 B^EA^PASit, Dinner and Supper. 

He who excuses himself for rude conduct or a 
breach of decorum on the plea that only " our 
folks" are concerned, loses opportunities for self- 
culture that will be felt in after years. This is es- 
pecially true of children, and cannot be too 
strongly impressed upon the minds of all. Many 
a young gentleman or lady, whose privileges have 
been limited to the home circle, has gone thence 
into cultured society, moving with ease and self- 
possession, because of the refining influences which 
prevailed at their own firesides. 

The cultivation of courtesy between children, of 
respect to parents, and politeness to all members 
of the family, will lay the foundation for true gen- 
tility and courtesy everywhere. 

Railroad Travel. 

When a thoroughly selfish individual travels, his 
innate propensities exhibit themselves as perhaps 
under no other circumstances. People who be- 
have with decorum at the house of a friend, or in 
society, often lay off restraint when "in transit,", 
and the worst qualities of character appear to ob-, 
servation, in a strong light. The true lady or 
gentleman is such everywhere, but the " mask of 
politeness" will sometimes slip off, and it would 
seem that all the strings that secure it become 
loosed in traveling. 

The conveniences of modern travel make a jour- 
ney by rail almost a luxury, and the parlor, din- 
ing, and sleeping cars, so liberally provided, make 
the observance of home and society rules of eti- 
quette a necessity. The hasty lunch at a wayside 



Good behaviour. 139 



restaurant, where the violation of table manners 
becomes a necessity, gives place to the elegant re- 
past of the dining car, served with fine table ap- 
pointments, and partaken of deliberately. The 
"nap in the cars" in a cramped posture, is superse- 
ded by the luxury of a Pullman or Wagner berth, 
and the elegancies of the drawing-room coach give 
that comfort and ease which, all combined, ought 
to enable any tourist to preserve true gentility ; 
but unfortunately these are not always sufficient, 
and travelers are often annoyed by its lack in those 
whose dress and general bearing would indicate 
them as members of good society. 

Encroaching upon the rights of others seems to 
be a prevailing fault. One ticket entitles a pass- 
enger to one seat. If room is plenty, of course a 
passenger is justified in taking plenty, but to oc- 
cupy two entire scats with self and baggage when 
other passengers are obliged to stand, is not only 
in the highest degree selfish, but a very apparent 
breach of etiquette. 

The raising of a window may be pleasant to 
yourself, but a serious inconvenience to those in 
another seat, not only from a difference in taste 
and feeling, but in position, the draft of air often 
striking most severely upon the other person. Al- 
ways be sure that no one is annoyed by what is 
done for your own pleasure. 

Formality in traveling is not required to the 
same degree as elsewhere. Fellow-passengers may 
speak to one another without an introduction, and 
a lady may accept little attentions from a gentle- 
man without fear of compromising herself. Indeed, 



140 B^EA^PASJfl, DINNER AHD SUPPER. 

a true gentleman will seek to make himself useful 
to his fellow-passengers, in a manner not too 
marked or ostentatious. Inexperienced travelers 
should beware of confiding in strangers, but should 
be equally careful not to rudely repel an offered 
kindness from a fellow-traveler. 

Acquaintances begun in traveling are often per- 
petuated, but none should presume upon the fact 
of having met another in a car to seek to continue 
an acquaintance unless it is mutually agreeable. 

A passenger temporarily vacating a seat may 
leave in it an over-garment or a piece of bag- 
gage, and thus retain a right to it on returning. 
This is a recognized rule of the road, and pas- 
sengers on entering a car should always respect 
it. A passenger may retain a seat for a fellow- 
traveler by informing others that the seat is en- 
gaged, but if another seat is taken by the person 
for whom it is held, either in the same or another 
car, the seat becomes forfeited. 

Ladies traveling alone violate no rule of de- 
corum by so doing, as by the American system of 
railway travel a lady is as fully protected from in- 
sult in the cars or on a steamboat as she would 
be in the streets of her own town or city, and 
even more so. Should she be placed in the charge 
of a gentleman friend, as often happens at the 
last moment in starting, scrupulous care should be 
taken to adjust the matter of her traveling ex- 
penses, either by placing in his hands a sum of 
money on setting out, or meeting the expenses as 
they occur. Meals taken en route by a lady 
should be paid for by herself, although the gentle- 



Good Behaviour. 141 



man may offer refreshments at his own expense 
if he chooses to do so. 

Ladies should avoid encumbering themselves 
with many parcels, and those who are accus- 
tomed to travel readily learn to do so ; but should 
it happen to be otherwise, it is in good taste for 
a gentleman fellow-passenger, though an entire 
stranger, to offer her assistance in leaving the car, 
by carrying her hand baggage, etc. 

The etiquette of steamboat travel is essentially 
the same as that of the railroad, excepting in the 
fact that the saloons and cabins afford opportu- 
nities for the exercise of such courtesies as arc 
exchanged in public resorts, like halls and other 
places of entertainment. 

The state-room of a lady is as sacred as her 
Bleeping apartment at home, and she should not 
there receive a visit from a gentleman not her 
husband or her brother, except in case of illness, 
when her escort may tender her a courtesy through 
the offices of a lady passenger or the stewardess 
of the boat. 

The street car, ominibus, or other similar public 
conveyance, is a place which often affords an op- 
portunity for the display of petty traits of charac- 
ter, or their reverse, thus marking the distinction 
between the cultivated gentleman or lady and 
those who are lacking in these respects. Notwith- 
standing the fact that it may often be ungraciously 
accepted, the gentleman should always give up 
his seat to a lady, if room cannot otherwise be 
made for her. The lady should accept it with a 
polite smile and a " thank you, " which will always 



142 B^ea^pasht, Dinner and Slipper. 

make it a pleasure for a gentleman to resign his 
seat. 

Ladies, on the other hand, should avoid taking 
unnecessary room to the deprivation of others of 
their rights. 

Special regard should be paid to the treatment 
of elderly persons in public conveyances, and the 
young of either sex should take delight in giving 
way to them and exhibiting a thoughtfulness for 
their comfort. 

-^Street • Etiquette.^ 

The behaviour of people upon the street, more 
especially that of ladies, is often a true index of 
character. Either from ignorance or carelessness, 
many are guilty of gross improprieties on the pub- 
lic thoroughfares, who deem themselves ladies and 
gentlemen in society. Indeed, there seems to be 
a growing tendency, especially on the part of the 
young, to disregard the restrictions which good 
breeding has placed upon the conduct of people 
in the streets, and they are often made the place 
for gossiping, for forming acquaintances, and even 
for flirtations. 

The public highway is the privileged resort of 
all classes, and hence the restrictions of good be- 
haviour on the part of individuals must be self- 



Good Behaviour. 143 



imposed, and personally exercised. While the free- 
dom of the streets makes it possible for offenses 
to propriety to be offered, it does not necessitate 
their being received. The true gentleman or lady, 
when in the street, is oblivious to all that is unde- 
sirable to see or hear, and is, therefore, seldom 
the recipient of an insult. This reserve should not, 
however, be carried to such an extent as to lead 
to a disregard of what is due to other ladies and 
gentlemen, or a failure to recognize them under 
all proper circumstances. And this leads to the 
subject of the 

Recognition of Friends in the Street. 

As above intimated, there can be little or no 
excuse for a failure to acknowledge an existing 
acquaintanceship on meeting or passing a friend 
in the street. A bow or nod of recogition, at least, 
is demanded, and as it causes no delay, no 
plea of " want of time " can be urged as an ex- 
cuse for non-compliance with this requirement. 

The English rule that a lady must bow first, is 
not strictly observed in this country. Where there 
is no question as to the standing or acquaintance- 
ship of the parties, their recognition should be mu- 
tual. The gentleman should bow, and raise his 
hat, or at least touch the brim, and the lady will 
bow in return. Should the lady be veiled, she may 
more readily recognize than be recognized, and 
the gentleman should respond to her salutation, 
even though uncertain of the identity. 



144 B^ea^fasn, Dinner and Supper. 



Introduction on the Street. 

As a rule, the forming of street acquaintances 
is to be avoided, but courtesy sometimes demands 
an introduction, even in the street. When two 
acquaintances meet, in the company of one of 
whom there is one who is a stranger to the other, 
if they stop to converse, an introduction is in or- 
der. If they pass with only a bow, none is 
needed, but all the parties should bow, the stran- 
ger thus being recognized as a matter of common 
courtesy. 

Acquaintances may, or may not, shake hands in 
meeting, according to circumstances, but it is not 
demanded. The same applies to introductions in 
the street, but a gentleman should always touch 
his hat, or lift it to a lady. 

A gentleman meeting a lady and wishing to 
speak to her, should not detain her, but may turn 
around and walk in the direction she is going, un- 
til the conversation is finished, when he may part 
from her company with the usual salutation. 

Walking in Company. 

A gentleman walking with a lady is her pro- 
tector, and should see that she is shielded from 
insult and annoyance, but should not too readily 
"take up" a fancied injury, nor recognize an in- 
sult when its intent is not palpably apparent. In 
the evening he should offer her his arm, and at 
other times when such a support and protection 
seem demanded. 

Both should keep step if possible. The gentle- 
man should moderate his stride to that of the 



Good Behaviour. 146 



lad\-, and the Litter should endeavor to adapt her 
e to his, to some extent. In passing through 
a crowd, the gentleman should precede the lad}-, 
and thus make way for her safe progress. The 
same rule applies in going up stairs, but is re- 
ed in going down, except in a crowd. On a 
broad stairway, she may keep her hold upon his 
arm. In entering a door-way, the gentleman 
should open the door, and hold it open for the 
lad}' to pa 

In crossing the street, if the crossing be nar- 
row, the gentleman should precede ; if it be wide, 
the}- may cross side by side. If two gentlemen 
are walking with one lady, she should walk be- 
tween them. 

A gentleman should carry parcels for the lady, 
never allowing her to be burdened by anything of 
the kind. In case of rain he should carry the 
umbrella, and in such a way that she receives its 
full protection, even though he exposes himself. 

In passing others, the rule of the road, "keep 
to the right," should generally be observed, al- 
though it may be broken to secure to the lady 
the least annoyance* 

It is a flagrant breach of etiquette for a gentle- 
man to smoke in the company of a lad}-, on the 
street. Notwithstanding she may consent, it places 
her in a questionable light before others. In Eng- 
land, the well-bred gentleman never smokes on 
the streets at all ; and although the rule docs not 
prevail in this country, its observance, so far as it 
relates to the company of ladies, is imperatively 

demanded. 

ro 



14(5 Bl^EA^FASTl, DINNER AMD SUPPER. 



Courtesy to the Aged. 

People who are advanced in years, or are infirm 
through sickness or other causes, have special 
claims on the courtesy and forbearance of others. 
In this age of steam and electricity, the "Young 
America" element of society is too apt to regard 
as "old fogy" everything that fails to keep pace 
with its rapid march, both figuratively and liter- 
ally, and as a consequence to disregard the feel- 
ings of those whose years or state of health en- 
title them to special consideration. This tendency, 
although so common, is nevertheless a breach of 
decorum, and should be frowned upon in all good 
society. 

The true lady or gentleman will always take 
especial pains to show courtesy to those of ad- 
vanced years, even though they may be exacting 
and querulous. They are entitled to the best por- 
tion of the walk or road when abroad, to espe- 
cial favors at public places, and everywhere to 
such marks of consideration and thoughtfulncss as 
those who arc strong and manly will always de- 
light to bestow upon those who especially need 
them. In fact, one of the great needs of modern 
society is a more general recognition of the claims 
of its elderly portion upon the respect and esteem 
of " Young America." 

Indeed, the spirit of independence and "don't 
care," manifested by the " coming generation," 
should awaken the deepest solicitude on the part 
of parents and guardians. Where deep respect 
was once manifested to the aged, the opposite now 
seems to be the rule. 



Good Behaviour. 147 



-^Etiquette of Publig Plages.-^*- ]£||» 




The conduct of people in places of public resort 
should be regulated by such rules as will insure 
the protection of all, and the recognition of equal 
rights, which must be conceded as belonging to 
all who are allowed the privileges of such resorts. 

In our free republic, he who pays for his ticket 
of admission to a place of entertainment, or at- 
tends a place of free admission, has all the rights, 
and is entitled to all the courtesies, which belong 
to any one else in attendance, and is in duty 
bound to render the same to others. Even per- 
sonal preferences, such as may sometimes be freely 
exercised, must often be waived in public places, 
and the exhibition of oddities or angularities of 
character be studiously avoided. 

Attending Church. 
Of all public places, the house of God is para- 
mount in its demands on the respect of those in 
attendance. Those who enter a church, either as 
visitors or worshipers, whether from curiosity or 
feelings of devotion, are in duty bound to observe 
its ruling customs, so far as they can in conscience 
do so, and to exercise especial care that their 
presence is no offense to any. If the form of wor- 
ship is novel, or one to which they are unaccus- 
tomed, it should excite no levity of conduct, or 
even manifestations of surprise, by look or act, as 
such a course would mar the enjoyment of others. 



148 Bi^ea^pasjj, Dinner and Supper. 

Strangers visiting a church expect to be shown 
to a seat by an usher. If the seats are open to 
the choice of all, notices are usually posted to that 
effect. A gentleman may precede a lady in walk- 
ing up the aisle, or walk by her side if the aisle 
be broad, and should allow her to enter the pew 
first. In some churches the custom still prevails 
of the sexes occupying separate sides of the house, 
but as a general rule, the gentleman should sit by 
the lady's side, moving in to make room for oth- 
ers to enter, if gentlemen be of the party, that 
he may be able to render the needed attention to 
the lady who has accompanied him. He should 
find the place in the hymn book, prayer book, or 
other service, and offer the same to the lady, or 
share its use with her. He may also render the 
same assistance to others in the pew. 

A visitor should observe the customs of the 
church with reference to standing, sitting, or 
kneeling, during service. If he be a Protestant in 
a Catholic church, he may not be expected to ob- 
serve all the forms of a devout worshiper, but his 
general conduct should be such as not to render 
his presence obnoxious to others. If his lady 
companion be a Catholic, it is an act of courtesy 
for him to offer her the holy water, doing so with 
the ungloved right hand. 

In leaving the church, which should not be done 
until the close of the service, except in case of 
emergency, the utmost decorum should be ob- 
served. In meeting friends or acquaintances in the 
aisles or vestibule, they may be recognized by a 
quiet exchange of greeting, but loud conversation, 



Good Behaviour. 149 



or a spirit of lightness or gossip, is in exceedingly- 
bad taste, and should not be indulged in. 

Gentlemen unaccompanied by ladies should re- 
frain from gathering at church doors to gaze at 
those who are making their exit ; indeed we may 
add that Gentlemen will not do this, as it is be- 
neath the dignity of true gentility. 

Public Entertainments. 

An invitation to a concert, opera, or other pub- 
lic entertainment, may be verbal or written, but 
should always be timely, at least twenty-four hours 
before the time of attendance, that the lady may 
have time to accept or decline, which she should 
immediately do, and give opportunity to make 
arrangements accordingly. If seats may be se- 
cured in advance, it should be done, as the gen- 
tleman is in duty bound to provide every facility 
for the enjoyment of the lady whom he has invited. 

On entering the hall, the same general rules 
should be observed as at church. The usher is 
expected to show the party to the seats called for 
by their tickets, and the gentleman precedes the 
lady or walks by her side, as the width of the 
aisle may permit. The lady takes the inner seat, 
the gentleman sitting by her side, and remaining 
till the close of the entertainment. He may re- 
linquish his seat to a lady who is a mutual friend, 
when he is perfectly sure that such a proceeding 
will be mutually agreeable, but not otherwise. 
This should be the exception, and not the rule, 
as his first duty is to the lady whom he accom- 
panies ; to remain by her side during the enter- 



i50 Bi^ea^fastp, dinner and Supper. 

tainment, to see that she is provided with pro- 
gram, libretto, etc., and to converse with her be- 
tween the acts, or at such times as conversation 
is allowable. 

In taking a seat assigned by a ticKet, it is some- 
times necessary to pass by others already seated, 
which should be done with the face and not the 
back to them, and with an apology for the ne- 
cessity of disturbing them. 

While, as before mentioned, the rights of all are 
equal at public places, the deportment should be 
regulated by that regard for the rights of others, 
which will preclude all boisterous conduct, loud 
conversation, or any conversation, by whispering 
or otherwise, when the entertainment is in prog- 
ress. 

Coming late to an entertainment, or going out 
before its close, is a practice to be exceedingly 
deprecated, as a source of disturbance to others. 
This is especially true of the too prevalent cus- 
tom of leaving an entertainment during the closing 
portion of the program, to the annoyance of those 
who wish to enjoy the whole of it, and as a spe- 
cial act of discourtesy to the performers on the 
stage. 

This censure applies equally to those who at 
church occupy the brief moments of the last hymn 
or the benediction in a scramble for hat or cane, 
as if to be sure of getting out without the possi- 
ble loss of a moment's time. Many are guilty of 
this who, on a very little reflection, will see its 
impropriety, not only as wanting in decorum, but 
in reverence for the place and the occasion. 



Good Behaviour. 151 



In leaving a hall or opera house at the close of 
an entertainment, the gentleman should precede 
the lady, and conduct her to a carriage, if the 
parties choose to ride, and the gentleman's means 
will warrant the expense. 

The acceptance of an invitation to an evening's 
entertainment entitles the gentleman to the privi- 
lege of calling on the lady the next day, and 
should he do so, the lady may make his visit 
pleasant by expressing the pleasure the entertain- 
ment afforded her. If inclined to criticize, she 
should let the praise predominate, that he may 
not be made uncomfortable with the thought that 
he has not conferred a favor upon her by inviting 
her to an entertainment which has proved a dis- 
appointment. 

Should either party choose not to continue an 
acquaintance thus begun, it may end with the 
first call. 

Church Sociables and Fairs. 

Entertainments where more or less promenading 
is indulged in, are often made the occasion for 
the display of personal peculiarities, sometimes of 
an unpleasant character. The end and aim of the 
managers is always to make such affairs produc- 
tive of the greatest possible income, and they are 
not always over-scrupulous as to the means em- 
ployed to compass the result. Tables are given 
in charge of ladies whose chief recommendation is 
their ability to extort money from the patrons, 
and who have no scruples in retaining change or 
otherwise annoying purchasers. A lady who can 
pleasantly sell an article of small value at a good 



152 Bi^ea^pashi, Dinner and Supper. 

price, and make her customer satisfied with the 
transaction, is a valuable assistant, but she who 
resorts to tricks or effrontery to accomplish the 
end is so much less the lady. 

On the other hand, the purchaser should not 
seek to display undue sharpness, or make dispar- 
aging remarks to the attendants. If the prices or 
quality of goods displayed are unsatisfactory, they 
can easily be passed in silence. 

In such places, it is customary to provide a 
place for the disposal of outer garments, but if 
otherwise, the gentleman may promenade with a 
lady with his hat in his hand but not on his head. 
In out-of-door entertainments, such as lawn par- 
tics, etc., the gentleman may wear his hat, or if 
exposed to a draught where its protection is neces- 
sary, but in the latter case he should apologize 
to the lady or ladies in whose company he may be. 

Small children are often allowed liberties which 
make their presence on such occasions an offense 
to their elders, and of little credit to their parents. 
Croquet Parties. 

" Croquet parties are very fashionable, and are 
a healthful, pleasant means of diversion. The es- 
sentials necessary to make the game pleasant are 
good grounds that can be shaded, and clean, com- 
fortable, cool seats. A table may be set in the 
shade, and refreshments served thereon ; or they 
may be passed to the guests as they sit in their 
seats." 

Guests should do all in their power to make 
any entertainment pass pleasantly. Self should be 
forgotten. 



Good Behaviour. 



i53 



-;; 



tlHAVIOl 
WI^RPTIC)NS/> 



w 



Under the head of receptions, we include all 
occasions of a social character, to which the 
guests are invited as participants, and of which 
they make a component part. Good behaviour at 
such places is important, inasmuch as the success 
of occasions of this character depends largely on 
the guests, the arrangement of the host or hostess 
being" carried out by them, and depending, in a 
greater or less degree, upon their presence. 

Morning Receptions. 

This term is applied to gatherings and parties held 
during the day time, in contradistinction from 
evening parties. They are usually less formal than 
the latter, being more social in their character, 
and are seldom what is known as a "full dress" 
occasion. 

In the country, morning receptions are even less 
formal than in the city, and are also much more 
frequent, as in keeping with the hours usually ob- 
served by the residents of such districts, which, 
we must all admit, are much more sensible and 
in accordance with nature than the customs that 
govern city society. 

The invitations to such gatherings are also usu- 
ally informal, sometimes a mere verbal notice and 
request being all that is expected. The card of 



154 Bi^ba^pashi, Dinner and Supper. 

the hostess is sometimes sent, with " At Home," 
with date and hours inscribed on it. 

Refreshments at morning receptions are usually 
light and simple, and are served at a lunch table 
or on plates to the guests while sitting. An early 
tea is sometimes served, in which case the occa- 
sion partakes more of the character of a dinner 
party, especially in the country or village. 

The "kettle-drum," of comparatively recent in- 
troduction in this country, is becoming popular as 
among the least formal of gatherings, and as af- 
fording opportunity for the entertainment of a 
large number of guests when a crowd seems de- 
sirable. The refreshments are simple, consisting 
merely of a lunch, spread in the dining room, to 
which the guests are invited without formality. 
The dress is a matter of small consequence, the 
gentlemen sometimes dropping in at close of busi- 
ness in a business suit, spending a few moments 
in social converse, and departing quietly for an 
evening elsewhere. 

Musical Receptions. 

The cultivation of the art of music, both vocal 
and instrumental, now so general and wide spread, 
makes the Soiree Musicale a possible success in 
nearly every community. When held in the day 
time or early evening, it is called a matinee, and 
the term soiree is applied to a strictly evening 
gathering, as the word would indicate. It is an 
occasion requiring great tact in its management, 
and may be made a source of much enjoyment to 
the guests. Care should be taken to invite only 



Good Behaviour. 155 



congenial spirits, and to avoid jealousy, which so 
often prevails among musical people. 

Conversation, while an essential part of the en- 
tertainment, should be entirely suppressed during 
the musical performances, as nothing is more an- 
noying to the players or singers than the want of 
attention to their efforts. 

The program should be arranged in advance of 
the occasion, if possible, as a judicious selection 
with regard to variety is an essential to success. 
It may be opened with an instrumental selection, 
followed by a tasteful "sandwiching" of vocal and 
instrumental pieces. It is well at some stage to 
introduce a familiar selection, inviting the com- 
pany to join. 

Refreshments are sometimes served at a musicale 
to the entire part}', and sometimes only to the 
singers ami players, who are invited to remain 
after the entertainment. 

Evening Parties. 

The exact distinction between a matinee and a 
soiree is sometimes difficult to maintain. In some 
localities, evening begins at a later hour than in 
others, and while city people are just commencing 
social festivities, their cousins in the country are 
closing them, and getting ready to retire. The 
degree of formality of an evening reception must 
therefore be determined by other causes than the 
exact hour at which it is held. This is frequently 
done by the tone of the invitation. The lady's 
card, with "at home," or " kettle-drum," or "early 
tea," written upon it, or even a printed invitation 



156 Bi^ba^pasjp, Dinner ahd Supper. 

so worded as to express informality, all indicate a 
" morning dress " affair. A formal invitation, 
somewhat precisely expressed, with the hour later 
than seven or eight, indicates a dress party, and 
the invited guests govern themselves accordingly. 
Invitations are usually sent from one to three 
weeks in advance of the designated time, and 
should be immediately acknowledged on their re- 
ceipt. 

Full evening dress for a lady is controlled to 
some extent by the caprices of fashion, and, we 
may add, by the good sense of the wearer. The 
toilet receives careful attention, and opportunity is 
afforded for the exhibition of good taste and 
judgmen 

The conventional evening dress for the gentle- 
man consists of a black dress suit, with low-cut 
vest, white necktie, and light gloves. The "swal- 
low-tail" or "claw-hammer" coat is still regarded 
as "court-dress," but many gentlemen refuse to 
wear it, and it has largely given place to the long, 
double-breasted frock coat, so becoming to all. 

Duties of Host and Hostess. 

It was formerly the custom for the host and 
hostess to receive together, and the " old families" 
still adhere to it, but the practice is not generally 
in vogue, the duty now devolving upon the lady 
of the house. The host, however, remains within 
call, as do also the sons and daughters, to render 
such assistance as may be demanded of them. 
The hostess should see that her guests are mutu- 
ally acquainted, introducing such as are not. She 



Good Behaviour. 157 



may devolve this duty upon another if she chooses 
so to do. A gentleman or lady with a wide cir- 
cle of acquaintances may be chosen as her assist- 
ant in the task, and the position is regarded as 
a post of honor. 

Should the party be one given in honor of some 
particular guest, the first duty is to introduce the 
others to the honored one, and thus place all at ease. 
In case of an oversight in the matter of introduc- 
tions, if at a private house, guests thrown into 
each other's company under circumstances where 
silence would be embarrassing, are at liberty to 
converse without an introduction, as it is taken 
for granted that all are on the same social footing, 
and no one would be compromised in the matter. 

Duties of Guests. 

People who are invited to parties are under cer- 
tain obligations, as well as the host and hostess. 
The first duty, on receipt of an invitation, is to 
acknowledge it, and accept or decline at once. 
Forms for these proceedings will be found else- 
where in this work. If at a later hour it is found 
impossible to attend, regrets should be sent, even 
at the last moment. This is imperative, and must 
on no account be overlooked. 

Those who do attend should consider themselves 
under obligation to contribute, as far as lies in 
their power, to the success of the entertainment. 
Dull and stupid guests make a dull and stupid party 
even though the host and hostess may do all in 
their power to make it a success. All who attend 
should be well dressed, but should study the pre- 



158 B^ea^pasw, Dinner and supper. 

vailing customs of society, and anticipate the prob- 
able dressiness of the company, to avoid "over- 
doing" their own toilet. While certain rules are 
supposed to govern all such affairs in good soci- 
ety, there may be, among well meaning people, a 
failure to comply with all these rules, and the guest 
should conform to the prevailing custom, rather 
than be singular. 

It is related of the Britfsh Minister at Wash- 
ington that, on the occasion of a reception at the 
White House, he entered the room and observed 
that Mr. Lincoln, who was singularly forgetful of 
the less important forms, was without gloves. The 
English gentleman, on the other hand, was punc- 
tiliously observant of the details of etiquette, but 
seeing the situation, quietly removed his gloves 
and slipped them into his pocket, in which exam- 
ple he was instantly followed by the other gentle- 
men, thus relieving the good President of the 
embarrassment of being the only ungloved gentle- 
man in the company, and at the same time giving 
an exhibition of true gentility of character, which 
was above all forms and rules. 

Slovenliness in dress should be guarded against, 
as offensive to propriety and a dishonor to the 
host and hostess. This is especially true of the 
lady, whose toilet should be fresh and clean, even 
though inexpensive. A simple muslin, unadorned, 
but tidy and fresh, is preferable to an expensive 
toilet, soiled and tumbled. 

All should remember that they are invited be- 
cause of their supposed capacity to contribute, in 
some way, to the enjoyment of others, and should 



Good Behaviour. 159 



endeavor to carry out the purpose of the invita- 
tion in this respect. 

Promptness in arrival at the place, at or near 
the designated hour, is an important consideration, 
and it often happens that the enjoyment of the 
party is marred by a failure in this regard. 

After being received by the hostess, the first 
duty of the guest is to greet all the other mem- 
bers of the family. If unacquainted with any or 
all of them, an introduction should at once be 
sought. This may be done by some mutual friend 
without asking the hostess, if she should be oth- 
erwise occupied. 

None should decline to be introduced to any or 
all the guests present. An introduction does not 
necessitate a lengthy conversation ; the mere ex- 
change of civilities is all that is required. The 
guests should keep moving, and thus enliven the 
occasion, and prevent the company of any from 
being monopolized. All should be especially care- 
ful not to engross the attention of the hostess, par- 
ticularly while she is receiving, as thereby she is 
unable to do justice to her duties, and others may 
be deprived of their rights, which is always a vi- 
olation of decorum, however effected. 

A gentleman who escorts a lady to a party, or 
who has a lady placed in his especial care by the 
hostess, is under particular obligation to attend to 
her wants, and to see that she has the attention 
to which she is entitled. He should introduce her 
to others of the company, see that she is agree- 
ably entertained if he chance to be called from 
her side, and should escort her to the supper room 



160 Bi^ba^fasw, Dinner ahd Supper. 

and take pains to provide for her wants at the 
table. 

The Conversation, 

At a reception or party, should be of a general 
nature, to the exclusion of personalities, politics, 
or controverted points of doctrine. If the com- 
pany be small, and well acquainted, such topics 
may be alluded to, but care should be taken that 
warmth of feeling does not lead to acrimony of 
speech. The topics of the day, if of general in- 
terest, may be taken up, but unpleasant particu- 
lars should be omitted. 

If dancing is a part of the program, it is to be 
presumed that all will participate, as it is not in 
good form to invite to a dancing party those who 
are known to have conscientious scruples in re- 
gard to dancing, nor should such persons accept 
when invited, as they thus do violence to their 
convictions, and nullify the effect of their profes- 
sion upon others. If a clergyman believes in dan- 
cing, let him go and dance if he chooses, but if he 
condemns dancing in his pulpit, let him be con- 
sistent by refusing to be a looker-on. 

Calls after an Entertainment. 

A call is due the hostess after the giving of a 
formal entertainment. If it is impossible to call 
in person, send your card or leave it at the door. 
These calls should all be made within two weeks 
from the evening of the entertainment. Ladies 
who have no weekly reception day, when sending 
out invitations, may enclose her card for one or 
more receptions, that the after calls due her may 
be made on those days. 



Good Behaviour. 161 




"Marriage is honorable in all," is a scriptural 
proposition, which recognizes the dignity and im- 
portance of the marital relation, and justifies the 
ceremonials which are devised to signalize so im- 
portant an event as the formation of a life part- 
nership. The estate of matrimony, being designed 
by the Creator as a blessing to the race, and" the 
greatest temporal boon to mankind, it is but nat- 
ural that society should attach to its consummation 
that significance which renders its ceremonies, and 
all the circumstances connected with it of the 
highest importance in social life. 

In some countries, marriage is regarded as a 
sacrament of the church, while in others it is sim- 
ply a civil contract, entered into between the par- 
ties, but of binding force for life. The latter is 
true of our own country, but religious and church 
influences so far affect its ceremonies as in a large 
majority of instances to make it essentially a re- 
ligious rite. 

It may be solemnized, in the different States, by 
certain civil officers, or by the clergymen of the 
various religious denominations, according to their 
own usages. The legality of a marriage is not af- 



n 



162 Bi^ea^fashi, Dinner ahd SUppbi^. 



fected by any incompetency * on the part of the 
persons officiating, if the contracting parties are 
really intending marriage, and honestly covenant 
in the presence of witnesses, to enter that estate. 
Any irregularity in regard to the competency of 
the one who assumes to perform the ceremony, is 
visited upon him by the law, and not upon the par- 
ties themselves. 

The attitude of persons engaged, to society and 
to each other, is regulated by certain conventionali- 
ties that people of good taste take pains to ob- 
serve. After the acceptance of the engagement 
ring, the conduct of the lady becomes especially 
decorous toward other gentlemen. Not that she 
is to be cut off from society, as she may still re- 
ceive visits and calls from old friends, but her po- 
sition as an engaged woman makes it improper 
for her to receive attentions from others than her 
affianced, which previously would have been right 
and proper. 

On the other hand, the gentleman is in duty 
bound to regulate his conduct with regard to the 
fact of his engagement. While he is not to de- 
prive himself of the society of his friends, his at- 
titude toward other ladies becomes changed by his 
engagement, and they have no right to expect 
from him attentions other than such as common 
courtesy demands. 

When the day is fixed, and especially after the 
invitations are issued, the bride elect becomes 
more exclusive in regard to the reception of call- 
ers, and appearing in public, strict society rules 
require her absolute seclusion. But this matter 



Good Behaviour. 163 



may be regulated somewhat by circumstances. 

Forms of invitations, cards, etc., will be found 
elsewhere, under their appropriate heads, and need 
not, therefore, be repeated here. Invitations may 
be issued from two weeks to two months previous 
to the date assigned, and their reception should 
always be acknowledged, and congratulations ex- 
tended. 

The selection of bridesmaids and groomsmen is 
made with strict reference to social standing, and 
the intimacy of the parties. The bridesmaids are, 
preferably, the sisters of the bride or groom, or 
very dear friends of the former, while the grooms- 
men may be friends of either or both parties, and 
all should approximate in age to that of the bride 
and groom. 

The costume of the bride is latterly less re- 
stricted than in former years, although white silk for 
the dress, and the long tulle veil are the rule. Del- 
icate shades are considered proper, and floral adorn- 
ments, of a simple nature and tasty arrangement, 
are in style. The whole matter of dress, however, 
should be regulated with reference to the com- 
plexion, etc., and should be becoming, as the first 
essential requisite of good taste and propriety. 

The costume of the bridesmaids should be in 
keeping with that of the bride. If they are young 
and pretty, simple white muslins are often em- 
ployed. 

The dress of the masculine portion of the party 
depends upon the hour. If a morning wedding, 
full morning costume is required, the coat being 
a frock or cut-away, of a dark color, with light 



164 Bi^ea^pasii, Dinner ahd Supper. 

trousers, necktie, and gloves. If an evening event, 
the full evening dress is demanded. It may, how- 
ever, be added, that in many circles, the " swallow- 
tail " coat of the gentleman often gives way to the 
" Prince Albert " or long-skirted, double-breasted 
frock, which is vastly more becoming to the av- 
erage man. 

Church Ceremonials. 

When the wedding occurs in church, the cere- 
monies incident may be more or less elaborate, 
according to the taste or means of the parties. 
The floral decorations of the edifice are often very 
fine, the aisles being overhung with arches, and 
the altar resplendent with flower stands, blossom- 
ing plants, etc. Carpeting or canvass is usually 
spread from the church door to the carriage land- 
ing or edge of the sidewalk, with an awning or 
canopy in case of unfavorable weather. 

The arrival of the party at church is usually 
signalized by the wedding march performed upon 
the organ, and continued during their entrance and 
arrangement for the ceremony. The order of pro- 
ceeding on entering the church, which has pre- 
vailed for years, and still finds great favor, is as 
follows : — 

The groomsmen, with the bridesmaids on their 
arms, precede the party, slowly marching up the 
aisle, and separating at the altar, the gentlemen 
going to their right and the ladies to their left* 

The groom follows, having upon his arm the 
mother of the bride, or some one to represent her,, 
whom he seats in a front pew, at the left, and pro- 
ceeds to the altar. Immediately following comes 



Good Behaviour. 165 



the bride, upon the arm of her father, or an elder 
brother, near friend, or guardian, who leads her to 
the groom, and takes his station at her left and 
slightly back of her, where he remains until that 
part of the ceremony in which he is asked to give 
her away, which he does by placing her right hand 
in that of the clergyman, when he returns to the 
pew in which the mother is seated, becoming her 
escort in passing out of the church. Where there 
are no bridesmaids, the ushers precede the party 
in the same manner as above indicated for the 
groomsmen and bridesmaids, and separate at the 
altar to the right and left. 

In passing out of church at the conclusion of the 
ceremony, it is not regarded as in good taste for 
any of the party to meet the glances of spectators, 
or to recognize friends or acquaintances by nods 
or smiles, but to proceed immediately to the car- 
riages, and at the proper time to receive the con- 
gratulations of friends, the clergyman only being 
expected to congratulate the bride at the altar. 

In what is known as a " quiet family wedding," 
where there are neither bridesmaids nor ushers, 
the ceremonials differ from the foregoing, as fol- 
lows : The near relatives of the bride, or mem- 
bers of the family, precede the bride, who follows 
with her mother or nearest female relative. They 
are met at the church by the groom and the 
bride's father, who are in waiting for them, and 
the groom gives his arm to the bride's mother, 
conducting her up the aisle and separating at the 
altar, she falling back to her position at the left, 
and he awaiting the arrival of the bride, who fol- 



166 B^eai^fasw, Dinner and Supper. 

lows on the arm of her father, who conducts her 
to the bridegroom, and takes his position by the 
mother, at the left. The other relatives of the 
bride follow, and take their positions also at the 
left, while those of the groom take theirs at the 
right. The bride and groom then silently kneel 
at the altar for a moment, when they rise, and the 
former ungloves her left hand, while the groom 
ungloves his right. A custom, much in vogue of 
late, allows the bride, instead of removing the 
glove, w r hich may be an awkward task, to uncover 
the ring finger by slipping that portion of the glove 
back, a slight incision having been previously 
made in the glove, at the ball of the finger. This 
office may be performed by a bridesmaid, at the 
proper moment. The father may give away the 
bride by a bow of the head, or by responding " I 
do" to the question of the clergyman, instead of 
coming forward and placing her hand in his, as 
before described. At the conclusion of the service, 
the bride takes the right arm of the groom, and 
turning from the altar, they pass down the aisle, 
followed by the remainder of the company, to 
their carriages. 

Great care is required in arranging for the cer- 
emonials as above, that the arrivals at church be 
so timed as to allow of no awkward or embarrass- 
ing waiting, as would inevitably be the case un- 
less the coachmen were properly instructed. 

The latest form of church ceremonials, and one 
considerably in favor in very fashionable circles, 
is conducted in the following manner: — 

On arrival at the church, the bridal party as- 



GOOD BEHAVIOUR. 167 



sembles in the vestibule, and arranges for en- 
trance. The ushers, in pairs, slowly march up the 
aisle to the altar and turn to the right, the groom 
following, a few steps in the rear, and entirely 
alone. At the altar, he turns and faces the aisle, 
looking steadfastly and expectantly toward the 
entrance, whereupon the bridesmaids enter, march- 
ing up the aisle in pairs, and turning to the left 
on reaching the altar. The bride then follows, 
entirely unattended, veiled, and with downcast 
eyes. The groom advances a few steps to meet 
her, and taking her hand, conducts her to the al- 
tar, where both kneel a few momenta in silent de- 
votion. The parents of the bride are last to en- 
ter, and take their position at the left and slightly 
in the rear of the bride and groom. The services 
then proceed as usual. At the conclusion of the 
ceremony, the wedded pair pass slowly back to 
the door, followed by the groomsman and first 
bridesmaid, and the remainder of the party in or- 
der of preceden h bridesmaid taking the arm 
of an usher. The carriages containing the latter 
are hastened homeward, to give their occupants 
time to arrive in advance, and receive the bride 
and groom. 

At the reception, the bridesmaids take their po- 
sitions on either side of the bridal party, while 
the ushers receive the guests at the door of the 
reception room, on their arrival from the church, 
and escort them to the wedded pair, presenting 
them by name. They also render special atten- 
tion to ladies who may chance to be present with- 
out gentlemen, either providing them with escorts 



168 BI^BA^PASIP, -DiNIIEr? AND SUPPER. 

or themselves attending them to the reception and 
refreshment rooms. 

At the church, whatever ceremonials may be 
employed, the ushers are the first to arrive, and 
attend to the assignment of seats to the guests. 
A lady unattended is escorted to her seat on the 
arm of the usher ; if attended by a gentleman, the 
usher precedes them. 

Weddings at Home. 

The ceremonies connected with a home wed- 
ding do not materially differ from those at church. 
The floral decorations may be regulated according 
to the taste and means of the parties, and the 
provision of music and other accessories, includ- 
ing an extemporized altar, may be governed by 
circumstances, 

It is of late considered admissible to change the 
relative positions of the parties by allowing the 
bridal pair to face the guests, while the clergy- 
man stands with his back to the audience. This 
is especially allowable where the room is limited, 
and no altar is provided, and permits the pair to 
retain their position to receive congratulations, the 
clergyman simply retiring from his position at the 
conclusion of the ceremony. 

The congratulations of friends follow in the or- 
der of their kinship or intimacy, and are addressed 
first to the bride, then to the groom, then to the 
bridesmaids and the families of the contracting 
parties. If personally unacquainted with either or 
both, they are introduced by an usher. If ac- 



Good Behaviour. 169 



attainted with the groom and not with the bride, 
they first address him, and he introduces to the 
bride. 

Calls. 

Only those who receive ail invitation to the 
ceremony or reception are expected to call on the 
wedded pair, unless the wedding has been a pri- 
vate one, in which case they are to expect a re- 
ception or "at home" invitation before calling. 
This rule is regarded as imperative, as it allows 
the pair an opportunity to re-arrange their social 
list on entering new relations, and should give no 
offense even to family friends, many of whom will 
afterward meet them and renew acquaintance on 
the new basis. All who have received invitations 
to the wedding, or to the "at home" reception, 
arc expected to call at the home of the bride, or 
leave cards, within two weeks of the event. 

The publication of the wedding notice in the 
newspapers with "no cards" appended, is a noti- 
fication to old friends that they are not slighted, 
and remain in the list of friends without being cut off 
by the failure to receive cards. Such a notice is 
regarded by some as in questionable taste, but 
may be considered as saying that the friends of 
each other are the friends of both, and as such 
are welcome to keep up the acquaintance. 

If a day is fixed for the wedding reception, or 
a certain number of definite days are appointed 
in which to receive, the bride should be assisted 
by her mother, sister, or some intimate lady friend, 
in the reception of her guests. If the announce- 



170 Bi^EA^FAsm, Dinner ahd Supper. 



ment is indefinite, or merely " at home " after a 
certain date, this assistance is not so necessary, 
but will always prove acceptable. 

The ceremonials at the marriage of a widow do 
not admit the use of the veil. In other respects, 
she has the same liberty as a maiden. If she has 
daughters by the former husband they may unite 
with her in receiving. 

Et Cetera. 

Presents may or may not be given, at the op- 
tion of the guests. The custom of making costly 
presents is not obligatory, as formerly, and is there- 
fore more spontaneous. They are sent to the 
bride the day before the ceremony, and their ex- 
hibition on the occasion is falling somewhat into 
disuse, as is also the publication of a list of the 
donors, instead of which they are acknowledged 
in a private note. 

The exchange of presents between the bridal 
party and the groomsman, bridesmaids, and princi- 
pal ushers, is a pleasant feature of a wedding, and 
the gifts need not be costly, being designed sim- 
ply as souvenirs. 

The amount of the wedding fee will depend 
upon the ability and generosity of the groom. 
The smallest sum allowable by the law is usually 
fixed at two dollars, but no less than five should 
be given unless pecuniary inability is a reasonable 
excuse. 

The ring is employed in the ceremony of many 
of the prescribed church services, although some 



Good Behaviour. iti 



clergymen make no use of it either in church or 
at the home wedding. 

The wedding tour is no longer regarded as an 
ntial feature of a marriage, although by no 
means fallen into disuse. In its stead, the honey- 
moon of exemption from the claims of society 
and of comparative seclusion may be enjoyed 
with freedom and propriety. 

Wedding Anniversaries. 

The custom of observing the recurring anniver- 
saries of the wedding d.iy seems to be obtaining 
incr< I favor, and is becoming very general. As 

a means of reviving pleasant memories, and of af- 
fording an opportunity of re-uniting old-time 
friends, the practice has much in its favor ; and as 
the years roll on, each recurring anniversary be- 
comes of still greater interest, as bringing more 
forcibly to view the mercies and blessings of the 
l L Such occasions are well calculated to im- 
] -s the rising generation with the importance of 
the institution of marriage, as worthy of commem- 
oration, it being thus regarded as among the few 
great epochs of life. 

These anniversaries are rendered all the more 
enjoyable by preserving the list of guests present 
at the event itself, and securing, as far as possi- 
ble, their attendance, together with that of the of- 
ficiating clergyman. The bridal costume is some- 
times preserved, and worn unaltered, exhibiting 
the caprices of fashion with the changing years. 

In celebrating these anniversaries, there are cer- 
tain periods more marked than others, symbolized 



172 B^EA^FASW, DINNER AMD SUPPER. 

by articles or substances of utility which give them 
their peculiar titles, and of which the presents 
should be composed. It should be remarked, in 
this connection, that the acceptance of an invita- 
tion does not obligate the giving of presents, this 
matter being regulated by the same rule that gov- 
erns gift-making at weddings themselves. 

The expiration of the first year of wedded bliss 
is marked by the COTTON WEDDING. The invita- 
tions may be printed on fine bleached muslin, 
starched and pressed, and the gifts should com- 
prise those manufactured from cotton cloth. 

The second anniversary is the PAPER WEDDING. 
The increasing utility of paper in its various forms 
renders the selection of presents an easy task. 

The third or LEATHER WEDDING requires that 
the invitations be issued on leather, or some imi- 
tation, the most appropriate being the sheepskin 
or "skiver" used by book-binders, which may be 
neatly printed on its finished side. The presents 
should be articles composed wholly or in part of 
leather. Books in leather binding are among the 
suitable things to be given. 

The fourth year has no distinctive title, but the 
fifth is called the WOODEN WEDDING, and is 
more generally observed than those previously 
mentioned, as it marks the first half decade of 
married life. The invitations may be upon paper 
in imitation of wood, or, better still, upon wooden 
cards, neatly finished and beveled. The gifts pre- 
sent a wide range of utility and value, from a roll- 
ing pin to a set of furniture. 



Good Behaviour. 173 

The seventh annual celebration is styled the 
Woolen WEDDING. 'Hie articles presented 
should be of woolen, in the multitude of forms 
into which it may be knit, woven, or otherwise 
fabricated. 

The TIN WEDDING anniversary marks the com- 
pletion of ten years as husband and wife, and is 
usually regarded as an important event. The in- 
vitation may be upon tin foil mounted on card, 
or upon paper pasted upon a sheet of tin. The 
resources of the tinner's art suggest a variety of 
articles as presents, but it sometimes happens that 
the importance of the event fails to be met, in 
the minds of some of the guests, with anything 
of less value than " tin-ware " with a coating of 
a more precious metal. 

The twelfth anniversary is called the SiLK AND 
FINE LlNEN WEDDING, the invitation being printed 
upon fine silk, and the presents of a character in- 
dicated by the name. 

The fifteenth anniversary is entitled the CRYSTAL 
WEDDING, the invitations to which may be upon 
''crystal" card-board, a modern device of the pa- 
per-maker, or upon a gelatine card. The presents 
are of glass, in its multitude of forms. 

The twentieth anniversary brings the CHINA 
WEDDING. The invitations should be printed on 
fine china card, or that known as " translucent 
bristol." Chinaware, vases, toilet sets, and various 
china ornaments, are appropriate as presents. 

A quarter century of matrimonial life brings the 
Silver Wedding, celebrated by many who fail to 
observe all the others. The invitations are upon 



174 Bi^EA^FAsm, Dinner and Supper. 

fine note paper, printed in silver bronze, and the 
gifts embrace the almost endless variety of articles 
of silver, from a silver thimble to a full set of 
plate. 

The thirtieth and fortieth anniversaries are styled 
respectively the PEARL and RUBY weddings, but 
are not of general observance, it being reserved 
for the completion of a half century to round up 
the sum of wedded bliss with an important day 
of celebration. 

The Golden Wedding, or fiftieth anniversary, 
is a day of comparatively rare occurrence, and is 
well worthy of an important place in the calendar 
of a life time. Golden, indeed, is the blended life 
of a couple who have met the storms and enjoyed 
the sunshine of this earthly pilgrimage, hand in 
hand for half a hundred years, the completion of 
which is so worthily observed. The invitations 
are upon the finest note paper, printed in gold, 
with monogram embossed in the same ; or they 
may be printed upon gold paper, in black or blue 
ink. The gifts may be of the precious metal, and 
the golden hours of the occasion made memorable 
by gems of thought and sentiment. 

The Diamond Wedding is an occasion of still 
rarer occurrence, it being the seventy-fifth anni- 
versary, reached by few, and hence so seldom ob- 
served as to have established no forms for invita- 
tion, a diamond shaped card and envelope, or dia- 
mond form of printing, being the only suggestive 
feature as appropriate to the name. 

On occasions as remote from the original event 
as the tenth, and later, it is not an uncommon 



Good Behaviour. 175 



practice to have the marriage ceremony repeated 
or re-affirmed, with such changes of phraseology 
as the circumstances of the case demand, and if 
this can be done by the one wh® first solemnized 
the contract, it is rendered all the more enjoyable. 
The gifts at these anniversary occasions are not 
of necessity limited to the character indicated by 
the title, especially if such articles are insufficient 
to convey the esteem in which the recipient is 
held by the giver. Nor, as before intimated, 
need there be any obligation to' acknowledge an 
invitation by any present whatever. The whole 
matter should be characterized by that spontaniety 
which, above all else imparts a peculiar value to 
the giving and receiving of such tokens of regard. 



iii i ^ S v * ****** « *' fti t 

ty -ETIQUETTE of FUNERALS.-- S 

.y\, y i v ■^y.-.^jv.^i',.^|v .yu.- .*[>,- ..>;>,■ ■.«■>.• ^ 







C ^T- " - -y^ 

The Scriptural injunction, " Let everything be 
done decently and in order," applies with especial 
force to the last sad rites in connection with the 
decease and burial of friends. While the " fash- 
ionable funeral," with its pomp and sometimes 
heartless display, is one extreme, and indecorous 
and ill-managed proceedings may be the other, it 
must be evident that a regard for propriety and a 
reasonable respect for the feelings of the bereaved, 



176 Bi^EA^PASnt, dinner and Supper. 

would indicate the necessity for some well-defined 
plan in the conduct of such ceremonies, of gen- 
eral application. 

On the occurrence of a death, it is customary 
to immediately notify absent relatives, by tele- 
graph, giving date and hour of funeral. In cities 
where daily papers abound, the notice of the death 
and funeral are inserted, to which is appended, 
" Friends invited without further notice." If, how- 
ever, it is desirable to invite special friends, a note 
of invitation is sent, the form for which is given 
under the head of invitations. Persons thus invit- 
ed should allow nothing but the most important 
duty to prevent their attendance. 

The necessary arrangements are placed in the 
charge of some intimate friends, who should act un- 
der instructions from the family, restricting the 
expenses to their means and circumstances. False 
pride should not allow unnecessary outlay, for the 
sake of show, and a person of wisdom and discre- 
tion should therefore counsel in the matter. The 
gentleman having the arrangements in charge 
should have the help of his wife, or some other 
lady, in making needed purchases, as custom re- 
quires seclusion on the part of the female mem- 
bers of the household until after the funeral. 

During the time between the death and the fu- 
neral, the door handle or bell knob is draped with 
black crape tied on with a black ribbon, if the 
person is elderly or married, and with a white 
ribbon if young or unmarried. 

In attending a funeral at the house of the de- 
ceased, no greetings should be exchanged with the 



Good Behaviour. 177 



mourners, except by intimate friends. Some 
friend, who acts as usher, assigns the company 
their seats. Conversation should be avoided, and 
when necessary, should be in subdued tones. - 

The pall bearers, if the deceased is an adult, 
should be nearly of the same age, and if a person 
of prominence, may be chosen from his business 
associates. If a child, the bearers may be boys 
of from twelve to fifteen years of age. Six is the 
usual number. In accompanying the hearse on 
foot, they walk in equal numbers on either side 
of it ; if .they ride, their carriage precedes it, while 
that of the clergyman and the master of cere- 
monies leads the procession. The carriage of the 
nearest relatives follows the hearse, with others in 
the order of relationship. If the deceased was a 
military officer, his ride&less horse, fully capari- 
soned, follows the hearse. In England, and to 
some extent in this country, the private carriage 
of the deceased, without occupants, precedes the 
carriages containing the chief mourners. 

Floral decorations at a fwneral are usually con- 
tributed by friends. Those desiring to send flow- 
ers may consult the wishes of the family in the 
matter, and should notify them of their intentions, 
that others may not duplicate the offerings. 

As the coffin is borne from the house or church, 
gentlemen whom it passes should remove their 
hats, and remain uncovered until the cortege has 
passed. It is with some a religious custom to 
always uncover in the presence of the dead, even 
in the street, and we have been touched at seeing 
a poor day laborer in the highway reverently re- 

12 





178 Bi^ea^pasip, Dinner and Supper. 

move his hat and hold it in hand as a funeral 
procession passed him at his toil. 

At the cemetery, the clergyman precedes the 
coffin, and stands at the head of the grave to 
perform the final ceremony, all gentlemen about 
the grave uncovering their heads. 

Calls upon the bereaved family are not in order 
until a week has passed, and two weeks will be 
more proper, except from intimate friends. 

-^Galling^aiid^Visitiiig. 

-^ ^p •- -y-> 

The customs of good society regulate the mat- 
ter of calls and visits with a precision that ren- 
ders it necessary for all who would be in good 
form to understand the general rules which are of 
universal acceptance. 

Ladies must call on their friends at certain in- 
tervals, or they will be suspected of desiring to 
drop their acquaintance. Such calls are usually 
made in the day time, and are entitled "morning 
calls." The hours of calling are regulated by the 
prevailing custom in regard to the dinner hour. 
In the cities, where people dine at from four to 
'six o'clock, the calling hours are from eleven to 
three.'' In places where the dinner hour is at 
noon, calls may be made from nine to eleven A. 
M., or from two to five P. M., preferably the latter. 

Where the parties are on quite intimate terms, 
calls are sometimes made in the evening, when 



VaOOD BEHAVE: ^73 



the time chosen should be such as to avoid the 
supper hour, and not later than nine o'clock. All 
such calls should be brief, under ordinary circum- 
stances. 

Calling Rules. 

In making a formal call, at "calling hours;' the 
lady of the house is supposed to be at the service 
of her guests, extraordinary Circumstances ex- 
cepted. Should the servant reply "not at home," 
or "engaged," the caller leaves her card, which 
is equivalent to a call, and fully answers its re- 
quirement. 

If the lady of the house is receiving, the caller 
is ushered to the drawing-room, and pays her re- 
spects to the hostess, and then to other guests 
who may be present. If the latter are also call- 
ers, they will soon, but not hastily, take their 
leave. Callers who enter nearly together, but not 
in company, may converse without an introduc- 
tion. In very formal society, the lady does not 
introduce her callers to one another, if they are 
residents of the same city, without first knowing 
that they mutually desire it, and the fact of hav* 
ing met and even conversed in the house of a 
mutual friend without an introduction, does not 
remove the necessity for an introduction in the 
future. 

A lady caller does not lay aside her bonnet and 
shawl, and if accompanied by a gentleman, he re- 
tains his hat in his hand unless relieved of it by 
a servant or his hostess. He must patiently await 
her movement to go, when he rises to accompany 



180 Bi^ea^fasct, Dinner and supper. 

her. He also rises at the entrance of other ladies, 
but makes no motion to wait upon them unless 
requested to do so by the hostess, when he offers 
them chairs. On their departure he may escort 
them to their carriages, but should always return 
to the house, and complete his call, or pay his 
parting compliments to the hostess. 

Callers resident in another town have special 
privileges in regard to time, and should be re- 
ceived, even at unconventional hours, and the' lady 
should not keep her guests in waiting while she 
performs an elaborate toilet, as any irregularity 
in respect to dress, even a work dress, will be 
excused on account of the circumstances. 

Pet animals and ill-behaved children should be 
left at home when making calls ; and it should be 
remembered that, so far as drawing-room etiquette 
is concerned, most children belong in that cate- 
gory ^ 

It is not customary (except on New Year's) to 
offer refreshments to callers, unless they have come 
from a distance. In the country the tender of 
refreshments is not unusual. 

A call should not be prolonged if the lady is 
found to be preparing to go out. No allusion 
should be made to the fact, but the caller quietly 
takes leave in a few moments. 

A lady, in calling, may take with her a stranger, 
but a gentleman may not do the same. Ladies 
should not call upon gentlemen except profession- 
ally or on business, or sometimes in case of sick- 
ness. 

Persons going abroad for a protracted absence > 



Good Behaviour. 181 



call by card ; that is, if they have not time to 
make formal calls, cards are sent, bearing the ini- 
tials " P. P. C," standing for Pour prendre conge, 
— to take leave. 

An invitation to a dinner party, reception, or 
similar occasion, should be acknowledged by a call 
within a week, or ten days at most. 

It is not in good taste, when making a call to 
examine ornaments, etc., without being invited to 
do so, nor to move articles of furniture, raise or 
lower the shades or windows, nor to touch the 
piano, even while waiting for the hostess. 

On moving into a neighborhood, the new-come, 
awaits the calls of the older residents, in no case 
making the first advance. The latter should call 
as early as consistent if assured of the social 
standing of the partit . 

Etiquette of Visiting. 

To share the hospitalities of a friend by becom- 
ing for the time an inmate of the family for a 
longer or shorter period, is termed a visit. To 
be enjoyable it should be a mutual pleasure to the 
visitor and entertainer. The first requisite is an 
invitation. The visits of those who come unin- 
vited are usually visitations. Visits among rela- 
tives are, of course, an exception. 

The intended length of a visit should be made 
known soon after arrival, and if the host or host- 
ess desires it prolonged, that wish can be readily 
expressed, and all parties can prepare accordingly. 

An invitation to make one's self "at home," if 
given and accepted in its true spirit, is the very 



182 Bi^ea^pashi, dimmer and supper. 

essence of hospitality. It should mean that the 
visitor enters into the habits and customs of the 
family so as to make them the least possible in- 
convenience, and at the same time without becom- 
ing offensively familiar with domestic affairs. The 
usual hours observed by the household should be 
regarded, especially with reference to meals, and 
so far as possible with regard to rising and retir- 
ing. It is to be presumed, however, that the host 
will be glad to make variations for the enjoyment 
of the guest, but it should be his privilege to ar- 
range for it and not the guest's to demand it. 

A general invitation to visit should not be ac- 
cepted without a specific understanding between 
the parties as to the definite time of its acceptance. 
The utmost limit of a visit is a week, unless the 
entertainers insist on its prolongation, and the old 
adage that " short visits make long friendships;" 
may profitably be borne in mind. 

The host and hostess should do all in their 
power to put their guests at ease, and make their 
stay pleasant, yet they should never seem to be 
making an effort to do so. Profuse apologies, on 
either side, are not in good taste, as, coming from 
the guest, they would indicate his fear that his 
friends were unequal to the emergency of his en- 
tertainment, and from them it would be a virtual 
acknowledgment of the same. 

Guests should avoid contrasting their facilities 
of entertainment with those of other friends, or of 
their own homes, especially if those present suffer 
by the comparison, and should remember that the 



Good Behaviour. 1S3 



graceful acknowledgment of courtesies received is 
better than lavish praise. 

Visitors should enter heartily into the plans 
made for their enjoyment by their entertainers, 
and should avoid giving pain by not seeming to 
appreciate the efforts put forth in their behalf, 
even though not entirely to their taste. 

While enjoying the hospitality of another, a 
guest should be careful about accepting an invita- 
tion from a third party, always consulting the host 
or hostess with reference to it. Indeed, a third 
party should not invite another's guest without 
including the host or hostess, nor the entertainer 
without including the visitor. 

Visitors should be oblivious to all family affairs 
of an unpleasant nature, and should never be guilty 
of prying into private matters by the questioning 
*of children or servants. Should they come to their 
notice by accident, they are not to be communi- 
cated to others. Those who would expose the 
privacy of a household by talking of its affairs to 
others, are unworthy to receive hospitality, and 
would do well to remember that such a course 
will act as a warning to others to avoid extend- 
ing to them the hospitality they are so ready to 
abuse. 

Annoyances occasioned by children should not 
be found fault with, and such expressions as, " My 
little girl never does so," coming from a guest, are 
in bad taste. 

If friends of the family come and go during the 
visit, the guest should be polite toward them, and 
make himself agreeable even though he may not 



184 Bi^EAi^PAsm, Dimmer and Supper. 

be well impressed by them, and should not speak 
of them disparagingly to his host or hostess. 

A visit should be so enjoyed on both sides, 
and terminated at such a time, as to make its 
possible repetition a cause of pleasant anticipation. 
To make one's host " twice glad" indicates a visit 
too prolonged or not profitably enjoyed. 

The time of departure having been fixed upon, 
the host and hostess should assist in the prepara- 
tions for leaving, and join heartily in the plans of 
the guest, as indicative of a wish to make the 
departure as pleasant as the arrival. 




S§®h« Sards and iNYiTATioNS.^^fc 



Hospitality is often rendered all the more en- 
joyable by the happy expression of hospitable in- 
tention, as conveyed in an invitation. The forms 
of invitation are important, simply from the fact 
that the customs of good society have formulated 
their phraseology according to the meaning to be 
conveyed by them, and, to a certain extent, govern 
their style. While set phrases or stereotyped ex- 
pressions are not of necessity to be followed, it is 
well to adhere closely to the general style, unless 
you can afford to be original, by reason of position 
or distinction, to which comparatively few can lay 
claim. 

Invitations to weddings, receptions, dinners, etc., 



Good Behaviour. 185 



may be written or printed, according to circum- 
stances. If written, the penmanship should be su- 
perior ; if printed or engraved, script letters should 
be used throughout, as a rule. It has, until re- 
cently, been deemed necessary to employ the ser- 
vices of the engraver to secure a nice invitation ; 
but modern typographic artists now produce ele- 
gant work in script type. 

Invitations should be written or printed upon 
fine paper (except for special occasions, as herein- 
after indicated), enclosed in an envelope of similar 
quality, and the whole enclosed in an outside en- 
velope suitable for mailing. Where convenient 
they should be delivered by special messenger, 
but it is not uncommon to employ the mails, 
especially for large parties. 

Invitations should be acknowledged on their re- 
ception, and accepted or declined, except in cases 
where it is evident that the number of guests will 
make no difference in the plans of the host or 
hostess. For instance, if the invitation is to a 
place or occasion where refreshments are to be 
provided, the number of expected guests should be 
definite, to enable the necessary preparations to be 
made. If only a reception is to be held, at which 
the guests make simply a formal call, acceptance 
in person at the time specified is sufficient. 

Wedding Invitations. 

These are usually issued in the name of the 
bride's parents or guardians, and may invite to 
the ceremony only, or to the ceremony and the 
reception following. If the ceremony be performed 



186 Bl^EA^FASUl, DINNER AND SUPPER. 



at church, and the reception held at the residence, 
it is customary to issue a separate reception card, 
inclosing both in one envelope to those whom it 
is desired to invite to both occasions. 

It is printed on the first page of a whole sheet 
of wedding note, which is designed to fold once 
to fit the envelope. The monogram, engraved for 
the occasion, consists of the blended initials of the 
surname of bride and groom, and occupies the 
upper fold of the sheet, and the invitation the 
lower fold. 

[WEDDING INVITATION.] 
Mr. and Mrs. J. S. Clark request the pleasure of your company 
at the marriage of their daughter, Henrietta, to George S. Addi- 
son, Wednesday evening, February 21, 1882, at 8 o'clock, at 
their residence, No. 23 Pacific avenue. 

This invitation is accompanied by the wedding 
cards proper, in one of the following styles :— 




€>>n44^£liz> )$Js-Cci>iSz, 



!*• $ Q^b U ' *&*** ^' £$6lu&n. 



FORM A. 

In the above style, two cards are employed, tied 
together with a neat bow, or they may be left 



Good Behaviour. 



187 



unattached in the folds of the invitation. Some- 
times they are enclosed by themselves in an en- 
velope of the right size, the outside envelope 
confining the whole. If the cards are not attached, 
they are both printed in the middle. They should 
be on fine bristol board, either white or a delicate 
cream tint. 



George S. Addison. Henrietta Clark. 




tiA ^u*» ( -. 'ty*6u* 



After March i, iSS.f. 



FORM B. 



Form B indicates that the parties expect to re- 
turn from their bridal tour, and take up their res- 
idence at Park Avenue, prior to March I, after 
which date they will receive friends. Parties re- 
ceiving this notice should call within ten days of 
the date specified, or if unable to do so, should 
send congratulations, as silence would be inter- 
preted as a wish to discontinue the acquaintance. 

A very neat style of wedding card, somewhat 
generally used, is given in miniature on the next 
page. The full size is such that when folded 
twice it occupies a common-sized wedding envel- 
ope. It is of fine bristol board, with beveled and 
gilt edges. The card is scored to fold twice, as in- 



I? - : " -Mr 



7:.t Dentei Id contains the 

: m. : - : - 

r one 
>t the monogram other 





• . 


:.: 


. 




- - 


- -.- -,- 


•' 




--.- • - - 




t — 


lT.iv : 


Z '— T 


/ 


:" - ::.: 


r . : -: 





'■— --i . 

- - __ - - -• 

... 



-P" 
t::r. ir.i m. mm; ; mi :: mm'- M.tir fritr.is. 

and at the same t nance 

':.-:. '.:.- ' ... ir.r f'.rrr. : : mm — 

1882. at **■-■*■■■■■ X- H- At bmbc, No. Cft dk street, 

1 print* I . : . mm. :he 

- : 

mm. mmt. :-t::.: ~r:r.tt~ :r. :.m fi; : :.".-: ir.r.er 

tlope, I of the monogram 

the initial of the husband's surname i etimes 

used, in which cas the en- 

\M.M 

itions to wedding anniversaries at -ed 

tinder the same other in- 



Good Beka 



189 



vitations, and are to be received and acknowledged 
in the same manner. For style and material ap- 
propriate see Wedding Etiquette. 



1864. 



1879, 



Celebrate the 

»SA^Y OP IPHEII^ ©A^IAGE, 

n street. 
The pleasure of your Common nested. 



This form may be varied, to suit the taste, by 
transposing the parts, but all such invitations 
should bear the years of both the event and its 
anniversary, or its title, as "twentieth anniversa- 
ry." or "china wedding," etc. A simple recep- 
tion or "at home" is sometimes used, with the 
addition of the dates and the title, above referred 
to, as for example : — : 



CHINA J I 'ED D IXC 

Mr, <^ Mrs. Henry II. J civet t, 
A T HOME, 

Thursday Evening, July 13, 

&. s. r. r. -fan st. 



An occasion so prominent as a silver or golden 
vvedding should be honored with a finely gotten- 



190 Bi^ea^fast, Dinner and Supper. 

up invitation, in keeping with the importance of 
the event. 

Invitations to a funeral should be upon note 
paper of small size, with black border, neatly and 
plainly printed, and enclosed in black bordered 
envelopes. First class stationers keep them in 
stock, as they do also black-bordered stationery 
for written invitations. 

[FUNERAL NOTICE.] 

Yourself and family are respectfully invited to attend the fu- 
neral of Henry P. Winterset, at the Park street Congregational 
Church, Tuesday afternoon, at three o'clock, when a discourse 
will be preached by Rev. J. O. Bell. Prayer at late residence on 
Walnut street, at 2 o'clock ; proceeding thence to the church. 

Hollywood, August 22. 

Notes of Invitation. 

For general instructions in regard to Notes of 
Invitation, see page 70. For Notes of Invitation 
to a Dinner Party, and Notes of Regret, see page 

[INVITATION TO EVENING PARTY.] 

Mrs. Wm, H. Elliott and daughters request the pleasure of Mr. 
and Mrs. Clarke's company on Thursday evening, Nov. 20th, at 
8 o'clock. 

No. 480 Sixth Avenue. 

An invitation like the preceding indicates a 
large party, requiring full evening dress. The 
words, "to a small evening party," should be in- 
serted if a large party is not intended, as it would 
be unpleasant for guests to appear in full evening 
costume, to find themselves exceptional cases. 

A similar form may be used for lawn parties, 
musical soirees, amateur theatricals, etc., by insert- 



Good Behaviour. 191 



ing the above expressions in the proper place in 
the invitation. An invitation to contribute to the 
program may also be incorporated into the 
note, which is usually written, entirely. 

[INVITATION TO MUSICAL PARTY.] 

Mr. and Mrs. Henry C. Martin request the pleasure of Prof. 
and Mrs. Johnson's company, on Wednesday evening, September 
7, at 8 o'clock. Several musicians will be present, and any as- 
sistance in the musical part of the entertainment will be very ac- 
ceptable. Refreshments at 9:30. 

213 Trospect street. 

Informal Invitations. 

Notes written in the first person, and addressed 
familiarly, indicate an informal gathering, where 
full evening dress may not be expected as a nec- 
essary feature. It is customary, in sending such 
invitations, to name the other guests invited, if 
the number is not too large to admit of it. The 
following will serve as a sample : — 

15 Archkr Avenue, December 6. 
My Dear Mrs. White : — 

We have invited Capt. Reed and his daughter* to dine 
with us on next Thursday, and would be much pleased to have 
you and your son Fred with us. I also propose to invite Mr. 
Decker, who, as you may know, was an old schoolmate of the 
Captain's. Please let me have a favorable reply. 

Yours affectionately, 

Mary Gardner. 

When necessary to decline an invitation, the 
reason for so doing should be given. In accept- 
ing an invitation asking you to participate in the 
program the reply should state whether you 
are able to comply with the request, that the 
hostess may arrange the program accordingly. 



192 Bi^EA^FASit, dinner and Supper. 

Etiquette of Cards. 

Insignificant as it may appear, a bit of paste- 
board, its texture, and the method of its employ- 
ment, indicate the social culture and refinement 
of the person whose name it bears. This is es- 
pecially true in large cities, where the fashion is 
" set " by the leaders in society, and where the 
lesser details of custom and form are closely stud- 
ied and faithfully observed. With dwellers in 
smaller cities and towns, the changes in styles are 
less frequent, and, it may be added, less impera- 
tive. There are, however, some general rules, of 
universal obligation, in reference to the style and 
uses of cards, which should be carefully observed 
by all who would move in cultured society. 

The material of calling cards has for several 
years been a fine bristol board, either in white or 
some delicate tint, glazed or enameled cards being 
quite out of style. The size varies with the ca- 
prices of fashion, but a medium size maintains the 
ascendency. The name should be in plain script, 
and for a lady's card the letters should be small. 
The residence should not be printed on the card, 
but when necessary it may be penciled. Persons 
visiting away from home, however, may have their 
cards printed with town and State in the corner. 
The card of a married lady should bear the name 
of her husband, as " Mrs. Charles W. Morton." 
If several years a widow, her Christian name may 
be given, as " Mrs. Mary Abbott." If the wife of 
a physician, her card may be inscribed with her 
husband's title, as " Mrs. Dr. Anderson," but not 



Good Behaviour. 193 



u Mrs. John Anderson, M. D.," as that would im- 
ply that she herself was the physician. 

A business card should not be used in calling, 
but a physician may prefix "Dr." to his name, or 
affix "M, D., M on his visiting card, and his resi- 
dence may be given, but the addition of office 
hours, or other advertising matter, is considered 
objectionable. 

"Chromo" cards, or other gaudy displays, are 
allowable for children at school, and for advertis- 
ing purpose-, but the absence of ostentation on 
the visiting cards of ladies and gentlemen is rc- 

rded as good tast Cards of thick material, 

with the edges beveled, are now considerably in 
and, if not too large, arc quite neat and 
attractive. 

For special occasions, as Easter and Christmas, 
a departure from the rule in regard to plain cards 
is allowable, and a great variety of handsome 
cards may be found in the hands of the stationers 
for suen use 

Uses of Cards. 

The season for calling commences in the au- 
tumn, on the return of people from the summer 
resorts, and on making the first calls a card should 
be sent up to the lady of the house, even though 
it be known that she is receiving. This is for her 
own reference. A card may be used as a substi- 
tute for a call, under circumstances when a call is 
not in order. If sent by a messenger it should 
not be in an envelope, as that indicates a desire 
to terminate calling between the parties. This 

13 



194 



Bi^EAi^PAsm, Dimmer and Supper. 



rule has an exception in P. P. C, or leave-taking 
cards, which may be thus enclosed, and also in 
mourning cards from a family in bereavement. If 
delivered in person, the corner should be turned 
down. If intended for other members of the 
family beside the lady of the house, it should be 
folded in the middle, one card answering for all. 
Guests visiting with the family are not thus in- 
cluded, and a separate card is required for them. 
Persons invited to a reception, wedding, or party, 
should leave cards within ten days after the event ; 
also, after receiving the notification of a wedding, 
with "at home" announcement. A gentleman 
having conducted a lady to a public entertainment, 
should call or leave his card within three days 
after. 




i&. 




€<n<lte 



'OA* & 




The above card, with the corner thus turned 
and marked " P. P. C," indicates leave-taking, and 
that the card was left in person. If sent by a 
messenger, the corner would be inscribed, but not 
turned down. To indicate a friendly call by card, 
in person, turn down the upper right hand corner. 
The upper left hand corner turned signifies felici- 



Good Behaviour. 



tation, and the lower left hand, condolence. If 
folded in the middle, all the ladies of the house- 
hold are designated. 

Cards of congratulation should be left in person. 
If you cannot call, nor leave such card by your 
own hand, a letter of congratulation may be writ- 
ten, with an apology for not calling. This does 
not apply to the newly-married, as calls in person 
are due them, if it is desired to keep up the 
acquaintance. 

Families in bereavement receive calis only from 
intimate friends, and cards of condolence arc in 
order from their acquaintances, which must be de- 
livered in person. The receipt of return cards in 
black border, from the family, indicate that calls 
will be acceptable. 

Business Cards. 

Advertising has become a science, in which is 
displayed much skill and ingenuity It is carried 
on in a variety of methods, but none of them 
have obviated the necessity for a business card, as 
a means of announcing the leading features of the 
business to be advertised. Three leading features 
should be made prominent, viz., the line of busi- 
ness, the party or firm conducting it, and the 
place. Other matters may be added, but should 
occupy a secondary position in point of promi- 
nence. 

A bus'iness card may be plain, in a single color 
of ink, or in several colors, and very ornamental. 
If the former style be preferred, the use of light- 
faced, clean-cut type of a nearly uniform style is 
now quite popular. 



196 



Bi^EA^FAsm, Dinner and Supper. 



^ j#^ ^. 



1bIJ&?£&z£&Z^^ 




'- — S^*" %T v- ' 

The code of etiquette for riding and driving is 
necessarily short, but the rules are imperative. 

Riding. 

The gentleman should assist the lady to her 
seat in the saddle before mounting his own horse. 
The lady should stand as close as possible to the 




CORRECT. INCORRECT. 

left side of the horse, with her skirts gathered in 
her left hand, her right hand upon the pommel of 
the saddle, and facing the horse's head. The gen- 
tleman stands by the horse's shoulder, facing the 
lady, and stooping allows her to place her left 
foot in his right hand. The lady springs and the 
gentleman gently lifts her to her seat in the sad- 
dle. After assisting her in placing her foot in the 
stirrup, and obtaining the reins and riding whip, 
he is at liberty to mount. 

The gentleman's position is always at the right 
of the lady, as shown in the engraving, The awk- 



Good Behaviour. 



197 



wardness of the incorrect position can be seen at 
a glance. If riding with two or more ladies, his 
position is at the right of all, unless some one re- 
quires his assistance. 

In alighting after the ride, the lady should not 
attempt to spring from the saddle, but wait for 
assistance. She fixes her knee from the pommel, 
places her left hand in his right and her foot in 
liis left. The gentleman then lowers her easily to 
the ground. 

Driving. 

If in a two-seated carriage, the ladies should be 
^iven the best seat, which is the one facing the 
horses. If the gentleman accompanies but one 
lady, he should take tin- seat opposite her unless 




invited to a seat by her side. The seat to the 
right, facing the horses belongs to the hostess, 
which she should always retain. If she is not one 
of the number, it belongs to the most distin- 
guished lady. Care should be taken that the 
lady's clothing is protected from dust and mud. 

The gentleman should always alight while as- 
sisting a lady in either entering or leaving the 
carriage. This is fully illustrated in the engraving. 



198 B^ea^past, Dinner and Supper. 



ml RTIQURTTE 








AIT 



WA8HINQT0H.W 




-»^fS)>-«0? 




The laws of etiquette which govern society at 
our Nation's capital, being a code by themselves, 
are entitled to special mention in these pages, and 
we here give an epitomized summary of the rules 
now recognized as prevailing in Washington. 

The President and family are the leaders of so- 
ciety, and take precedence in all social matters. 
The President must not, officially, be invited to 
dinner, but may visit in a private capacity, at 
pleasure. His invitation to dinner must always be 
accepted, and cancels all previous engagements. 

On New Year's day, and sometimes on the 
Fourth of July, a public reception is held at the 
White House, and is an occasion of much cere- 
mony. The ladies appear in elegant toilettes, and 
the foreign ministers in full court dress. After 
the officials have been received, the general pub- 
lic are admitted, and shake hands with the chief 
magistrate. 

Receptions are also held at stated intervals dur- 
ing the session of Congress, and are open to all 
without special invitation. These may be morn- 
ing or evening receptions, and the visitors dress 
accordingly. The caller gives his name to the 
usher, on entering the reception room, and is in- 
troduced to the President, with whom he shakes 



Good Behaviour. 199 



hands, and passes on, to be presented to the 
President's wife, or the chief lady of the White 
House, and then mingles with the general throng. 
The order of rank in Washington is as follows : 
The President, Chief Justice, Vice-President, 
Speaker of the House of Representatives. Next 
comes the General of the Army and the Admiral 
of the Navy. The Cabinet officers come next, 
and are all on the same footing. Then come the 
Senators, Representatives, the diplomatic corps, 
and other public officials, whose rank is deter- 
mined somewhat by their seniority in the public 
service. 

At the risk of some repetition, we give a sum- 
mary of rules, which may safely be followed, and 
the observance of which is indispensable to good 
behaviour everywhere. 

Cultivate grace of manner and elegance in ad- 
dress and demeanor. Sit erect in company, avoid- 
ing a lounging, awkward position. Do not point 
with the finger, but indicate direction with a 
wave of the hand or motion of the head. A 
gentleman always removes his hat and remains 
uncovered in the presence of ladies, except out of 
doors, and then he lifts or touches his hat in 
salutation 

Do not intrude upon the privacy of others by 
entering their apartments without knocking, or in 
their absence, nor look over the shoulder of 



200 B^EAI^FASIl, DINNER AND SUPPER. 

another at what he may be reading or writing. 
It is impolite to read what others have written, 
not intended for your eye. 

Seek not to monopolize conversation. While a 
good talker is a valuable accession to company, 
a good listener is almost equally appreciated. 
Avoid display of wit. While a keen reply is 
sometimes apropos, in a much larger number of 
cases it is out of place. 

Loud laughter, or other undue emotion, should 
be checked in the society of others. 

Talking much about one's self is in bad taste, 
as personal histories are usually dry subjects of 
conversation. This rule has its exceptions, but 
they are less frequent than many fondly suppose. 

Gossip and tale-bearing should be shunned, as 
evil traits of character, which make their possess- 
ors worthy of being avoided as dangerous. 

Contention and contradiction are unnecessary, 
and should be avoided. If necessary to correct 
another's mistake, do it politely. Say " Excuse 
me, buc I think you labor under a misapprehen- 
sion," or a similar expression which will make the 
correction less abrupt than a blunt denial. 

Smoking in the presence of ladies is a grave 
offense, even though they may themselves tolerate 
it. A witty lady, when asked by a man about to 
light a cigar if smoking was offensive to her, re- 
plied, " I do not know, sir, no gentleman ever does 
it in my presence." 

When asked to sing or play in company, com- 
ply without being urged, or refuse in a manner 



Good Behaviour. 201 



that shall be final. After singing or playing one 
selection, do not go on with others unless sure 
that the company desire it. 

When music is being performed in company, it 
is impolite for others to keep up a conversation. 
If you do not enjoy music, keep silent for the 
sake of others. 

If thrown in the company of others of uncer- 
tain rank, do not affect to be their superior, nor 
endeavor to make them feel inferiority. Treat 
every one with politeness and consideration, and 
concede a little to the manners of others, at least 
so far as may be without the sacrifice of prin- 
ciple. 

Do not sit or stand with your back to another 
without asking to be excused, nor with the feet 
wide apart, or arms akimbo. 

Do not address a person in company in a low 
tone of voice, nor carry on a private conversation. 
If secrecy is demanded, reserve the subject for a 
proper occasion. 

In expressing your own opinions, do it with 
modesty. If called upon to defend them, be not 
rash nor impetuous, but quietly firm and con- 
sistent. 

Avoid contracting disagreeable habits, such as 
sniffling, hawking, and emitting short vocal sounds. 
It a victim to such habits, seek to cure them, 
which can be done by persistent effort. If sneez- 
ing cannot be resisted in company, let the face be 
covered with the handkerchief during the par- 
oxysm. 



202 



Bf>ea^fashi, Dinner and Supper. 



Do not seek to recall an invitation once given, 
unless it has been delivered to the wrong person. 

Be careful of your own good name, and also of 
the good name of others. Allow no one to speak 
ill of a lady in your presence, nor pass by an in- 
sult to true womanhood. 






PART THREE. 



jjgipip o[ tip fponp 







■»"!*g&^j* 




^^•^ 



Diseased and PduliWei^atied Foods. 



205 











cVD ISEASE ID^ 

— AND — 



— AND— #rL ^ a! 

Adulterated * Foods, **- *"U 








9 ^t^\ 



T is a well recognized fact that the con- 
dition of the food which we eat has much 
to do with the maintenance of the integ- 
rity of the system. We therefore give the 
subject the prominence which it deserv 
I and place it at the head of the Hygienic 
Department of our work. It may readily be seen 
how diseased foods, both animal and vegetable, 
might find their places in the markets without the 
knowledge and through no fault of those supply- 
ing them. But the extensive adulteration of foods, 
while it may not be more injurious in the results 
produced, is yet more startling and perhaps unex- 
pected on the part of the consumers. In this 
chapter we shall endeavor to give instructions 
which will enable the purchaser to detect both 
fraud and accident in the more common articles 
of diet. It will be impossible to take up the sub- 
ject in detail, and we can only call attention to 
some of the most prominent and injurious of the 
evils. 



206 Bi^ea^fashi, Dinner and Supper. 

Animal Food. 

There is more danger than we think in the use 
of animal food, from the fact that the animals are 
just as liable to disease as is man. And even if 
we could be assured of the most conscientious care 
on the part of our butchers, still there would come 
to our tables much meat which would be abso- 
lutely unfit for food. If we were to question 
our butchers carefully, and could we obtain from 
them a truthful answer, we would be appalled at 
the amount of disease which is discovered by the 
vender of meats, and which passes unquestioned. 
In another department a chapter is given on the 
selection of meats, and yet at best it is a poor 
protection. Before any degree of safety can be 
reached a radical change will be required in the 
present system of shipping cattle in overcrowded 
cars, and in other abuses which are practised by 
the great meat producers of our country. In our 
markets we can often find meats tinged with yellow, 
which indicates a bilious condition of the cattle. 
Other animals are found whose livers have perhaps 
been torpid and diseased for years. And in the 
stables and slaughter pens of our large cities it 
is scarcely possible to find cattle which are not 
measly, feverish, and whose flesh is not unfit for 
food. 

In a recent conversation with a gentleman who 
has been connected with one of the largest pack- 
ing houses in the West for over twenty-five years, 
we took occasion to inquire particularly in regard 
to the signs of disease to be seen in the animals 



Diseased atid ^dulipei^A'ped Poods. 207 

slaughtered. He stated that but little really- 
healthy beef is to be found. That the livers are 
often enlarged, full of calcareous deposits, and 
sometimes undergoing fatty degeneration. Adhe- 
sions are also found, showing that some of the im- 
portant organs have been subject to acute inflam- 
mation. Of course these signs of disease are sup- 
pressed as far as possible, and the meat thrown 
on the market. 

If this is true in the West, at the fountain head 
of the supply, how must it be when the over- 
crowded, filthy car loads reach the slaughter pens 
of the East. Truly the use of animal food seems 
surrounded by difficulties with which it is hard to 
contend. And we can honestly say, the less meat 
eaten the better. God never gave it to man as 
-an article of diet at creation, and we believe its 
universal consumption has much to do with the 
diseased and enfeebled state of the human race at 
the presnt time. 

Veal, lamb and mutton, our friend stated, show 
less signs of disease, but healthy pork is not to be 
found. 

The healthfulness of animal food depends much 
upon the surroundings of the animal and the food 
eaten while being fattened. Healthful conditions 
and healthful food are required to produce health- 
ful meat. As to conditions, shelter, light, air, and 
exercise are necessary. Cattle confined to close, 
dark and illy ventilated stalls, and poultry confined 
in close coops, are unfit for food. The proverbial 
healthfulness of wild game depends largely on the 
free, roving habits of the animals. Of course, the 



208 Bi^ea^pashi, dimmer ahd Supper. 

flesh of animals fattened in close confinement is 
considered a great delicacy, because, — shall we 
say it, — the lack of necessary exercise causes bro- 
ken down tissue and effete matter to be re- 
tained in the system, which impart to the meat 
a peculiar flavor, much desired by epicures. The 
muscles are, of course, less compact, and the meat 
more tender. 

Poultry is often fattened in this manner, espe- 
cially among the French. Geese are nailed to the 
floor and systematically stuffed until they are 
nearly dead from disease, and then their livers, 
which have become so enlarged and diseased as 
to almost fill the whole abdominal cavity, are 
served to epicures as an especial dainty. 

It is undoubtedly a fact that the food of ani- 
mals has much to do with the healthfulness of 
their meat. It is stated that the flesh of pheas- 
ants in Pennsylvania is poisonous, because laurel 
buds are eaten by them. Eating the eggs of hens 
recently fed on decayed meat, has been known to 
produce violent illness. And we all know that 
the milk of cows is affected by eating certain pun- 
gent vegetables. Some kinds of fish are poisonous 
at certain seasons of the year, probably owing to 
their food at that season. We must, therefore, 
conclude that animals used for food should them- 
selves eat only such things as are perfectly clean 
and wholesome. Poultry should be kept in a clean 
place, and fed on grain with a certain amount of 
vegetables or green food. Cattle should have a 
certain amount of liberty, with plenty of good 
corn and hay. Distillery slops are an abomintion. 



Diseased and Pdultcei^aiied Hoods. 209 

It is not our object to draw disgusting pen pic- 
tures ; but if we can say one word that will in 
any degree lessen the use of 

Pork, 

We have not spoken in vain. Look in yonder 
pig-stye, which is typical of thousands of others 
just as bad. If your olfactories will allow your 
near approach, examine that mass of filth and cor- 
ruption. Fed upon offal, the stench of which, as 
the swill man passes, causes you to turn your head 
and grasp your nose between thumb and finger, — 
wallowing in his own filth, augmented by rains 
and refuse which even he will not eat, — is it not 
a sight to tempt the appetite of an epicure ? 

But worse than all that, his flesh is entirely com- 
ed of just such "stuff" as that upon which he 
is fed, and by which he is surrounded. Merciful 
Powers ! Shall we cat him ? Clarke once said 
that if he wanted to make an appropriate offering 
to the Devil, it would be a hog stuffed with to- 
bacco. The hog was made to be a scavenger. 
Let us leave him to his original destiny. 

Abscesses and ulcers are of common occurrence 
in the hog, but these sores do not find an outlet 
through the skin, as in other animals, but are ta- 
ken into the circulation, and are discharged in 
this manner. Such ulcers are easily produced, and 
the bodies of hogs shipped in car loads to the 
East, are often covered with them as the result 
of unavoidable bruises received en route. Our 
friend of the knife and steel states that the flesh 
is often so permeated with yellow filth and dis- 



210 Bi^ea^pasii, Dinner and Supper. 

— ■-■ - - i ■ - — ■ — ■ ■ ■ % — — — .. 

ease that the flesh cannot be used. Then the 
whole carcass, Oh! Ye users of lard, is sent to the 
vats, where the lard is "tried" out to shorten your 
pies and pastry ! 

But leaving natural diseases which affect swine, 
we would call your attention to the scourge of 

Trichinae, 

And the seriousness of the danger incurred by 
those using pork thus infected. 

Descriptions of this parasite have been so nu- 
merous that it is scarcely necessary to enter into 
details. We find the following description by an 
eminent scientist, which cannot fail to be of par- 
ticular interest to the reader : — 

" They are cylindrical and tapering, one twenty- 
eighth of an inch long by one-six-hundredth of 
an inch thick. Both in the hog and in the human 
subject, they are sometimes found in great abun- 
dance in the muscular tissues, sometimes as many 
as 70,000 or 80,000 to the cubic inch. When first 
discovered in 1832, and for many years after, they 
were supposed to be harmless, no symptoms con- 
nected with their presence having been detected. 
It is now known that in the cases first observed 
the parasites had long lain quiescent in the mus- 
cular tissue, and that their recent introduction 
into the system forms one of the most dangerous 
affections to which the human race is liable. The 
true physiological history of trichina spiralis is as 
follows : — 

"When the muscular flesh of pork containing 
the encysted parasite is eaten in an uncooked or 



Diseased a:id pDULiiE^AmED Pood. 211 



Encysted Trichina. 




The above cut is a highly magnified representation of the 
worm in the capsule, some weeks after infection 



212 Bl^EAI^PASO, DIKNBI^ AND SUPPER. 

imperfectly cooked condition, the cysts are di- 
gested and destroyed in the stomach, but the 
worms themselves, retaining their vitality, pass 
into the small intestine. In this situation they 
lose their spiral form, and begin to increase in 
size ; and by the fourth or fifth day they arrive 
at maturity, attaining a length of from one-ninth 
to one-seventh of an inch." At this time their 
numbers increase enormously, a single worm, ac- 
cording to some authorities, producing one thou- 
sand or more young. 

" These embryos, which are of minute size, but 
in form similar to their parents, then begin to 
penetrate the walls of the intestine, and to dis- 
pose themselvs over the body. This causes at 
first an irritation of the intestine, which is usually 
the earliest symptom of the attack. Within a 
fortnight after the commencement of the symp- 
toms the embryos are usually to be found scat- 
tered throughout the body and limbs, in the tis- 
sues of the voluntary muscles. They are still not 
more than one-one-hundred-and-fortieth or one- 
one-hundred-and-twentieth of an inch long. They 
soon become enclosed in distinct cysts, where 
they grow to a size of one-twenty-eighth of an inch, 
and at the same time become coiled up in the 
spiral form. This period of the invasion of the 
muscular tissues by the parasite, is one of great 
danger to the patient, being characterized by 
swelling and tenderness of the limbs, pain on 
motion, and general fever of a typhoid character. 
The attack is often fatal about the fourth week. 
If the patient survives that period, the trichinae 



Diseased and ^dul'fe^A'fed Foods. 213 

become quiescent, cease their growth, and may- 
remain, without further development or alteration, 
for an indefinite period." 

When the subject of this desease was first 
brought to the notice of the public but little at- 
tention was paid to it. But as the effects of the 
parasite have been belter understood, and so 
many cases of terrible suffering and frequent death 
have been traced to it, the earnest attention of 
the most eminent physiological scientists has been 
attracted to the subject, and it has become a mat- 
ter of thorough and constant investigation. As a 
result of this investigation, it has been clearly as- 
certained that the disease is fearfully on the in- 
crease. An examination of the pork passing 
through the Chicago markets a few years ago, 
showed that one in forty of all the hogs slaugh- 
tered in that city, was infected. A recent inves- 
tigation by the Chicago Board of Health, shows 
that the number has increased since that time to 
one in twelve. And when we bear in mind that 
the parasite never Leaves the system after once 
entering it, we may safely conclude that the time 
is not far distant when pork will be universally- 
infected by this dread disease. 

Not only is the disease rapidb spreading among 
swine, but it is becoming correspondingly preva- 
lent in human beings addicted to eating pork. 
It is "o uncommon occurrence for medical stu- 
dents ir their dissections to discover the little cal- 
careous trichinae cysts scattered through the mus- 
cles of the subject of the scalpel. Professor Jane- 
way, recent Demonstrator of Anatomy in Belle- 



214 Bi^EA^PASit, dinner and Supper. 

vue Hospital, claims that one in twenty of all 
the subjects dissected in that college was afflict- 
ed with this malady. 

This subject has attracted so much attention in 
the old world, that some nations have absolutely 
prohibited the introduction of American pork into 
their territories, and it is probable that the great 
commercial value of the article to the United 
States, is all that prevents active measures on the 
part of our government. 

Dr. Kellogg, in his Home Hand-Book of Do- 
mestic Hygiene, thus describes the symptoms of 
this terrible disease : — 

"At first the symptoms resemble those of chol- 
era morbus, dysentery, or some other serious bowel 
disturbance. When the young worms begin to 
penetrate the system, the symptoms become more 
general, and simulate rheumatism, cerebro spinal 
meningitis, typhoid fever, and other diseases. This 
is the reason why the malady is so often over- 
looked. Indeed, there is reason for believing that 
the largest share of the cases of this desease are 
not detected. Whether or not death results, de- 
pends upon the number of parasites received into 
the system and the vitality of the patient. Death 
usually occurs from exhaustion, but may be caused 
by paralysis of some of the muscles involved in 
respiration. " 

The terrible malignity of the disease and its 
absolutely incurable nature, suggest to the pru- 
dent the entire abstinence from the use of pork, 
which is seen to be so universally infested with 
this parasite. The wonderful vitality of this worm 



Diseased ahd ^dulii elated Foods. 215 

renders very uncertain any such precautionary 
measures as thorough cooking, which is advocated 
by some. It has been demonstrated that a very 
high degree of heat is required to destroy the 
trichinae, and it is doubtful if any rules can be 
given which may be accepted as safe. There is 
only one safe ground to take on this subject, and 
that is to leave the hog to his wallowing in the 
mire, and never attempt to use him as an article 
of diet. 

But it is not alone to the trichinae scourge that 
pork is indebted for its unhealthfulness. The meat 
of the hog is but a measly, scrofulous mass, and 
cannot by any means build up good tissue. Much 
of the scrofulous taint so prevalent in the United 
States may be traced as to its origin to the gen- 
eral use of pork as an article of diet. The use of 
pork it may be assumed, therefore, is unhealthful 
and extremely dangerous, however strict the pre- 
cautions taken in its selection and preparation, 
and perfect immunity from the dread trichinae 
scourge can only be secured by abandoning its 
use in toto. 

Decayed Foods. 

Not a few cases of severe poisoning occur yearly 
from the use of decayed or mouldy food. Par- 
tially decayed meats are doubtless the most fruit- 
ful cause, although instances of severe poisoning 
have occurred from the use of mouldy bread, de- 
cayed cheese, etc. 

Canned meats, preserved meats, sausages and 
mince meats are the most likely to be thus af- 



216 B^EA^FASTC, DINNER AND SUPPER. 



fected, as the process of putting them up conceals 
any imperfections there may be in the meats, and 
even the first stages of decay are hidden. Un- 
scrupulous men do not hesitate to take advantage 
of this, and use meats for these purposes that oth- 
erwise would find their place in the waste barrel. 
A kind of decay sometimes takes place in the 
best brands of canned meats which cannot be de- 
tected by smell or appearance, but which renders 
them very poisonous. Several severe cases of 
poisoning from the use of such canned meats 
have come to our notice, and milder cases are of 
almost daily occurrence. 

"High" meat, or meat which has been kept 
until decay has commenced, is much preferred by 
epicures, as it is then more tender and highly fla- 
vored. Just the amount of highness it shall at- 
tain depends upon the taste of the individual. In 
Europe it is allowed to get higher than in Amer- 
ica, and in Burmah, according to the London 
Times' correspondent, their fish are first pickled 
and then buried in the earth from one to four 
years until it becomes one mass of corruption. 
To them, age improves it as it does choice old 
wines to others. We can testify to customs al- 
most as loathsome among the Chinese, which our 
own eyes have witnessed in passing through their 
markets. 

The same writer claims that as a result of eat- 
ing their putrid fish, " lerposy is so prevalent in 
the jail of Rangoon, that it is found necessary to 
have a special ward for the lepers." He also sug- 
gests that the terrible plague at Astrachan was 



Diseased atid Pduliipei^ated Poods. 217 

due to the same cause. However this may be, it 
is true without a doubt, that loathsome diseases 
arise from the use of "high" meats of any kind. 
Meats, if eaten at all, should be as fresh, clean 
and healthy as is possible to find them. 

Stale Vegetables. 

Next to decayed meats come stale vegetables. 
Nice ripe fruit, and fresh ibles in their sea- 

son, are among the most wholesome of all articles 
of diet. It is to the use of unripe fruit and wilted 
and partially decayed vegetables that the bowel 
disturbances are due. It is much safer to arrange 
with some gardener to furnish the supplies, where 
you know everything is fresh and of the best 
quality. Vegetables readily absorb poisonous 
, and when kept in markets, surrounded by 
meats, fish, and other decaying substances, per- 
haps for days, they are absolutely poisonous and 
unfit for food. If compelled to obtain supplies at 
such places, be sure everything is fresh and healthy. 
Vegetables should be firm in appearance and to 
the touch. If limp and shriveled, pass them by. 

Diseased and Adulterated Milk. 

Milk is often not only unpalatable, but a fruit- 
ful source of disease. Prof. Garlach, of Hanover, 
by a series of experiments, has demonstrated that 
tuberculosis (tubercular consumption), may be 
transmitted to mankind by the milk of cattle so 
affected. Cattle are also liable to fevers, milk 
sickness, and foot and mouth diseases, and when 
kept in under-ground, illy-ventilated stables and 



218 Bi^ea^pasht, Dinner ahd Supper. 

fed on distillery slops, as is often the case in large 
cities, they become so frightfully diseased that 
they literally rot to death. Milk from such cows, 
given to children, has been known to produce the 
most serious consequences, and many of the di- 
arrheas and dysenteries of older people could no 
doubt be traced to this cause. 





FIG. i. 



FIG. 



Fig. i shows the appearance of healthy milk as 
seen through the microscope, showing the butter 
globules many times magnified. Fig. 2 gives the 
appearance of feverish milk. 





FIG. 4. 



Fig. 3 exhibits the appearance of a sample of 
milk from a distillery stable in Brooklyn, exam- 
ined by Dr. Percy. It was taken from a cow very 
ill with high fever and inflammation ©f the bowels. 



Diseased and ^du lit era ted Foods. 219 

The milk was scanty and blue, and contained, in 
addition to the broken-down butter globules and 
spores of conferva:, "blood globules which are not 
shown in the drawing. Fig. 4 is a sample of the 
same milk after standing closely corked for 24 
hours. The spores of confervae have grown to per- 
fect plants, with branching stems. These draw- 
ings were given in the "Report of the New York 
State Mellical Society." 

Prof. James Law, of Cornell University, has 
made some investigations in relation to fungi in 
cow's milk, of much practical interest. lie arrived 
at the conclusion that several <>f the low forms of 
vegetable life were introduced into the water of 
which the cows drank, as he found the same forms 
in the water and also in the blood of the animals. 
The experiments were made in such a manner as 
to preclude the possibility of the introduction of 
the organisms from any other source." 

To this source has been traced epidemics of 
diphtheria, and scarlet and typhoid fevers, and it is 
probable that other serious disorders originate from 
the same source. On this subject Prof. Arnold re- 
marked as follows in the New York Tribune : — 

" Cases of poisoning ( referring to some marked 
s in Wisconsin,) similar to that described have 
been the occasion of much solicitude among dairy- 
men and others, as they are every now and then 
breaking out in different parts of the country. 
Cases of a milder type are not infrequent, the 
symptoms running no further than nausea and 
pain in the stomach and bowels, without either 
vomiting or purging. I have satisfactorily traced 



220 B^BA^PASIt, DINNER AND SUPPER. 

the cause to organic poison in the milk, derived 
from the use of bad food and water taken by the 
cow. When water which is foul is permitted to 
stand where it is warm, or at a temperature at 
which organic changes can take place, organisms 
of one kind or another, poisonous to the human 
body, it is well known become developed, as is 
proved by the use of the water. Cows making 
use of such water are liable to take the poison 
germs into their circulating system and excrete 
them in their milk. As in the processes of cheese- 
making the milk receives no treatment which will 
destroy them, they carry their vitality into the 
cheese, which, when eaten and dissolved in the 
stomach, sets them free to produce their legitimate 
results. When milk thus affected is used for but- 
ter, the poison is liable to, and does appear in the 
butter, producing the same symptoms as in the 
case of cheese. Or if the milk is used directly, 
exactly the same results follow as when made into 
butter or cheese. Dr. Inglehart, of Syracuse, N. 
Y., is now investigating a case of this kind. It is 
a case of poisoning in which a number of persons 
were affected precisely as in cases of poison cheese, 
and has been traced to the use of milk, and the 
milk traced to a herd of cows which had access 
to a cesspool in the yard and had their brewer's 
grains moistened with water from a well affected 

by the drainage in the yard The 

cause of this kind of poisoning is a ferment, and 
has the nature of yeast. The remedy is to keep 
all bad food and water out of the way — to remove 
the cause." 



Diseased and ^diil tie raited Poods. 221 

" Milk is easily adulterated by substituting va- 
rious cheap materials for the natural ingredients, 
thereby seriously affecting its quality, while the 
fraud can be detected only by the skilful exami- 
nation of the chemist. The nourishing cream is 
removed and water is substituted. This involves 
the addition of white thickening substances to 
disguise the cheat, and of other strange ingre- 
dients to restore or retain the sweetness and 
saltness of the milk. Large cities are almost 
hopelessly exposed to these frauds ; but worse 
than all, a large portion of the milk with which 
they are supplied is that of diseased cows kept 
in crowded stables and fed with cheap unwhole- 
some food, especially the swill of distilleries." The 
evil became so serious that several years ago the 
attention of medical men in New York was direct- 
ed to the subject, and in 1859 a careful investiga- 
tion was made into the character and properties 
of the milk sold in the city. The result showed 
that but little milk that was fit for use was to be 
obtained. 

It will certainly be well to exercise the great- 
est care as to the surroundings and healthfulness 
of the cows from which comes our supply of milk. 
If this be impossible, the milk should be thor- 
oughly scalded before using, especially during the 
summer months. 

Impure "Water. 

Impurities in water are of two kinds ; organic 
and inorganic. " Hard " water is water permeated 
with inorganic substances, of which salts of lime are 



222 Breakfast, Dinner and Supper. 

the most common. A large number of other in- 
organic substances are found in water, rendering 
it really unfit for drinking purposes, such as sul- 
phur, iron, magnesia, etc. 

Medical science teaches us that the presence of 
mineral substances in drinking water is injurious 
to the health, and that pure "soft" water is the 
most desirable. The idea that the mineral sub- 
stances contained in hard water are beneficial to 
health is fast losing ground, as the food we eat 
will impart all these substances needed by the sys- 
tem, and it is very doubtful if the system can use 
these materials in the crude state as they are 
found in water. 

Much of the mineral impurities is held in soiu- 
tion by carbonic acid gas, which water absorbs 
quite readily. By boiling for 20 to 40 minutes 
this gas is thrown off and the mineral matter is 
precipitated, leaving the water comparatively soft. 
Scale in engine boilers, and the lime deposited on 
the bottom of your tea-kettle, owe their presence 
to this fact. Distillation produces absolutely pure 
soft water. The exhaust from an engine is an 
example of this. This process is employed on 
board of steam vessels to produce drinking water 
from the salt ocean water. 

Organic Impurities 

In water are the most objectionable, and are of 
two kinds, vegetable and animal. They always 
exist together and are known to produce the most 
serious results. Many diseases, such as diphtheria, 
dysentery, cholera, etc., are supposed to often orig- 



Diseased and pDULniEi^AmED Poods. 223 



inate in this way, and typhoid fevers have been di- 
rectly traced to drinking water permeated with or- 
ganic impurities. Dr. Kellogg traces as many as 
twelve cases of typhoid fever to one impure well, 
which was so located that the drainage of barn- 
yard and privy vault found its way directly to the 
well. 

The indications in such cases are two-fold. 
First, remove the cause of contamination, and 
Second \ purify the water. 

In the first case, follow directions given under 
the heading of M Location of our Houses," and then 
do not locate any barn-yard, out-house, cess-pool, 
or pile of garbage within eight to twelve rods 
from the well. It is stated by Dr. Kellogg that 
"a well ten feet deep will drain a circle sixty feet 
in diameter," with a circle widening as the well 
goes deeper. 

Cisterns are not necessarily pure because they 
contain only rain water. The rain in descending 
absorbs impurities from the air, and it is this 
which renders the air so pure and invigorating 
after a shower. To detect organic impurities, take 
a clean bottle and fill it with the water to be 
tested, and add a little white sugar. If within two 
days it appears cloudy, the water cannot be used 
with safety. 

Filtration 

Is the only method of removing organic impuri- 
ties. The methods are various, but their design is 
the same, — to strain out impurities. The materials 
used in constructing filters are usually sand and 



224- Br>EAJ^FASii, dimmer ai:d Slipper. 




HG i. 



charcoal. The sand removes all suspended impu- 
rities, such as muddiness, and the charcoal removes 
the organic matter. Two principles of construc- 
tion are employed in making filters, the water pass- 
ing downward or upward, the latter method being 
considered the better, and the filter more durable. 

Fig. I represents the downward 
method as employed in the Ked- 
zie filter, manufactured in Roches- 
ter, N. Y. The water is poured 
in at the top and drawn off through 
the faucet at the bottom. By 
this method the impurities are all 
retained as the water is passed 
through, and the material soon be- 
comes foul in consequence, and the filter must be 
overhauled and the material cleansed and re-packed, 
or the filter will become a source of contamina- 
tion instead of purification. We have known the 
water in one of these filters which had been used 
some months without cleansing to become very 
offensive to both taste and smell, and the water 
more impure than it was previous to its filtration. 
Figs. 2 and 3 represent the Stevens Filter, man- 
ufactured by the Stevens Filter Co., of Toledo, 
Ohio. It is constructed on the principle of up- 
ward filtration, and we consider it the best filter 
we have yet seen. By examining the sectional 
view in Fig. 1, it can be seen that the water is 
placed in the receiver A, passes through the tube 
N to the bottom of the filter, and then upward 
through the filtering material F to the pure water 
reservoir B. It is then drawn off at the faucet H. 



Diseased ai:d pDUL'HE^A'PED Foods. 



225 



The Stephens' Filter. 




FIG. 2. 



FIG. 3. 



To Cleanse the Filter. 

Reverse the current by pouring the water in at B, and drawing it off at 



faucet I, 



Care of Filters. 



Too little attention is given to the care of filters by those using them. The 
charcoal in the filter owes its efficiency to the large amount of free oxygen 
which it contains, by which it is enabled to burn up and destroy the organic 
elements as they pass through it. This supply of oxygen will in time become 
exhausted, and unless replenished the charcoal becomes a source of impurity 
instead of a cleansing element. To remedy this the filter should be entirely 
drained, and allowed to become dry as often as two or three times each Week. 
When dry the charcoal soon absorbs a fresh supply of oxygen, and is again 
ready for business. 

The sponge in the filter should be scalded once a week, and the whole 
filter should be repacked twice or three times a year. Full directions for re- 
packing should be obtained from the manufacturers by whom your filter was 
made. I r 



226 



B^ba^pasjp, Dimmer and Supper. 



Tea and Coffee 

Are subject to various adulterations. Some of 
these are harmless, while others, especially in tea, 
render the beverage more unwholesome than it 
naturally is. In adulterating tea, " willow leaves 




• FIG. I. FULL GROWN TEA LEAF. 

and those of camellia sasangua are much used in 
China, while in England those of the sloe, or 
wild plum, the hawthorne, elder, plane tree, pop- 
lar, and others, have been employed." 




FIG. 2. LEAF PARTLY GROWN. FIG. 3. YOUNG LEAF. 

These leaves are harmless, but the evil results 
arise from the drugs used to hide the deception. 
Among those most commonly used are Prussian 
blue, tumeric, indigo, Paris green, black lead, Chi- 
nese yellow, Venetian red, oxide of iron, carbon- 
ate of copper, bichromate of potash, copperas, etc. 

One method of detecting the adulteration with 
other leaves is by " soaking out and unrolling them. 



Diseased and ^DULmEi^AtfED Poods. 227 

those of the true tea being well known as to 
their shape, the character of the margin, and 
especially the serration (the looping together of 
the principal veins just within the margin being 
very characteristic ), they may be readily picked 
out from any foreign admixture by the aid of a 
hand glass." 

To detect the presence of different coloring 
matters used as glazing or facing, such as plumba- 
go, Prussian blue, turmeric, etc., examine the leaves 
by the aid of a hand glass, and the coloring mat- 
ter can be seen. Or, soak the leaves in cold 
water, and after removing the leaves allow the 
sediment to collect on the bottom of the glass. 
Examine the sediment by the aid of a magnifying 
glass. 

Green teas are thought to be of better grade 
than the black varieties, but in point of fact they 
often prove to be cheaper grades of black tea 
colored. 

But little genuine tea comes to this country. 
It is a well know fact that Chinamen will not 
drink tea imported for comsumption by Ameri- 
cans, as they are too well aware of its adultera- 
tion and villainous compounding. An eminent 
chemist in Portland, Maine, after subjecting a 
number of samples to rigid chemical examination, 
makes the following report : — 

"No. i. Oolong, price 40 cents, contained old 
tea grounds colored with logwood. 

" No. 2 Oolong, 50c, same as above with addi- 
tion of sloe leaves. 



228 Bi^ea^fasct, Dinner and Supper. 



" No 3. Oolong, 50c, sand, old leaves, sulphur, 
lime, colored with Prussian blue. 

" No. 4. Japan, 50c., sloe leaves colored with 
turmeric, and old leaves. 

" No. 5. Green, 50c, colored with turmeric. 

" No. 6. Black, 60c, genuine. 

" No. 7. Oolong, 60c, contained other leaves, 
colored with logwood. 

" No. 8. Oolong, 70c, logwood, sulphur, lime, 
colored with Prussian blue and powdered with 
quartz rock. 

" No. 9. Japan, $1.00, colored with logwood. 

" Several other samples analyzed contained more 
or less coloring matter, and other ingredients to 
increase the weight. But one or two samples 
were found genuine in the whole number." 

But aside from its adulteration the use of tea 
is very injurious to the system, and is being 
thrown out of the dietary of hygienists of the 
present day. Of its effect upon the system, Dr. 
Edward Smith, on the subject of "Foods," in the 
" International Scientific Series," New York, says : 

" Excessive use of tea produces wakefulness and 
increased mental and bodily activity, which is fol- 
lowed by a reaction that brings exhaustion and a 
corresponding depression. Most of the unpleasant 
effects of tea are ascribed to the volatile oil ; the 
long continued breathing of air impregnated with 
this produces illness in the packers of tea, and the 
tea tasters at the tea marts in China, who are 
even careful not to swallow the infusion, are 
obliged in a few years to give up their lucrative 



Diseased and ^dlilii exacted Foods. 229 

positions with shattered constitutions. The Chi- 
nese who drink tea at all times are careful to use 
none less than a year old, as in time the oil either 
evaporates or is so modified that it ceases to be 
injurious." 

In regard to coffee, an eminent author has 
said : — 

" Coffee fares somewhat better, its adulterating 
mixtures being of a more harmless nature, such 
as chicory, acorns, mangel-wurtzel, peas and beans, 
and for the use of the poor in London, roasted 
horse liver. In an analysis made in 1872, under 
the direction of the Massachusetts board of health, 
a pound package of a mixture sold as ground cof- 
fee was found to contain no coffee whatever ; but 
coffee sold in bulk was nearly always found pure." 

Any adulteration is easily seen in the whole 
berry, but cannot be so readily detected when 
ground. The only safeguard is to grind your 
coffee yourself, or see your grocer do it for you. 

The use of coffee as a beverage cannot be rec- 
ommended. It is not a food but a stimulant, 
calling upon the latent resources of the system, 
instead of imparting any strength of its own. It 
" increases the frequency of the pulse and activity 
of the mind, which is often so prolonged as to 
prevent sleep. Large doses produce palpitation 
of the heart, and habitual coffee drinkers are liable 
to have the digestion considerably impaired." 

The exhilirating effects of tea and coffee are due 
to the presence of similar poisons of considerable 
potency called theine and caffeine. 



230 b^ba^pasw, Dinner and Supper. 

Butter. 

The adulteration of butter, or rather the manu- 
facture of spurious butter has of late years become 
an extensive industry. Oleomargerine or butter- 
ine is the name by which this spurious article is 
known to the trade. To consumers it is sold as 
genuine. It is made from fat, and colored to re- 
semble genuine butter. One factory in New York 
produces 50,000 pounds of this bogus article daily, 
and there are other extensive factories in Phila- 
delphia, Baltimore, Pittsburg, Louisville, Detroit, 
Chicago, St. Louis, Cincinnati, New Haven, Prov- 
idence and Boston. 

To the taste and natural sight the difference 
cannot be seen, and it is only by the use of the 
microscope that the fraud can be detected. In 
the genuine the fat particles are globular in form, 
while in the imitation will be seen spikes of var- 
ious shapes and differently connected. Generally 
the adulteration of genuine butter can be detected 
by gently melting, when a separation will take 
place. 

The course of real safety is to procure the sup- 
ply from reliable parties. 

Sugar. 

The cheaper grades of sugar are often adulter- 
ated with sand, plaster of Paris, and other sub- 
stances. To detect this form of adulteration, dis- 
solve the sugar in water, and the spurious ingre- 
dients will appear as a sediment. 

Cheap brown sugars are unfit for use, as they 



D:c: .-acted Foods. 231 



arc loaded with impurities and arc infested with 
living animalcule called the sugar mite. 

The most prominent article of adulteration is 
glucose. This is usually made from the starch 
of corn, although cotton, sawdust, old rags, etc., 
are sometimes used. Its strength is about one- 
fourth that of cane sugar, and as it is treated with 
Sldphuric acid, chalk, marble, etc., it is liable to 
contain elements very detrimental to health. 

"The manufacture of glucose has attained a 
very considerable magnitude, indicating an ex- 
tensive use of the sugar and the sirups in the 
arts and in trade. Nineteen factories were in 
operation or ready to go into operation during 
1SS1, in the states of New York, Ohio, Illinois, 
Michigan, Iowa and Missouri, which together had 
a capacity for consuming more than thirty-five 
thousand bushels of corn daily, and eleven million 
bushels during the year. The works are estimated 
to represent more than two million dollars of 
capital, and to give employment to twenty-one 
hundred men." 

As a bushel of corn will produce about thirty 
pounds of glucose, it will be seen that these glu- 
cose factories are prepared to turn out three 
hundred and thirty millions of pounds yearly, or 
about seven pounds for every man, woman and 
child in the United States. 

It is used in the adulteration of fine granulated 
and pulverized sugars, but cannot well be mixed 
with the coarser granulated varieties. In conse- 
quence of this peculiarity the latter varieties should 
be selected. 



232 Bi^ea^fashi, Dinner and Supper. 



Sirup. 

" A large percentage of all the glucose made 
is used in the manufacture of cane-sirups. In 
this manufacture the glucose is mixed with some 
kind of cane-sugar sirups until the tint reaches 
a certain standard, the amount of the latter sub- 
stance varying from three to ten per cent accord- 
ing to circumstances. These sirups are graded 
according to the depth of the tint, as " A," " B," 
" C," etc. and are sold in the shops under various 
fanciful names. It is said that by reason of their 
cheapness, and their acceptable qualities they 
have driven all the other sirups out of the market." 

The greatest danger from the use of this sirup 
results from the free sulphuric acid which it con- 
tains. Iron to a considerable amount is also 
found as the result of the action of the sulphuric 
acid on the machinery during the process of manu- 
facture. Several cases of sore mouth have come 
under our own observation which must have been 
occasioned by the free use of golden drip on 
griddle cakes, as it entirely disappeared on dis- 
continuing the use of the sirup. 

Various complicated tests are given for the de- 
tection of the spurious article, but as 95 per cent 
of all sirups are found to be adulterated with the 
most pernicious substances, it is best to discard 
their use entirely, and use in their place melted 
maple or cane sugar. 

Candies. 

In the manufacture of candies large quantities 
of glucose are used. " All soft candies, wax and 



Diseased and Pduliierated Poods. 233 

taffies, and a large portion of stick candies and 
caramels are made of glucose. Very often a little 
cane sugar is mixed in to give a sweeter taste to 
the candies, but the amount of this is made as 
small as possible." 

Another author speaking of colored confection- 
ery says : — 

rhough expected to be used principally by 
children, the colors painted upon the candies and 
sweetmeats arc the products of virulent min- 
eral poisons ; ami it is wonderful what a va- 
riety of these have been made applicable to this 
purpose. Their use, however, is not now nearly 
so great as it was in former times, and is dis- 
countenanced by reputable dealers in these arti- 
11 > 

The free use of candies is injuious to the sys- 
tem, and perfect immunity can be had by letting 

them alone. 

Honey 

Comes in for its share of adulteration. But little 
pure strained honey is sold. The bees are also 
taught to produce a fraudulent article. Paraffine 
base for comb is furnished the bees, which are 
also surrounded with large quantities of glucose. 
They at once build comb on this base, and fill it 
with glucose unchanged, and these industrious 
creatures are thus made to assist the rascality of 
man. Further than this, comb honey can now 
be made without the intervention of bees, the 
glucose "being put, by the means of appropriate 
machinery into combs made of paraffine." The 
fraud can be readily detected by tasting. 



234 Bi^ea^pashi, Dinner and Supper 



Baking Powders. 

Previous to the introduction of baking powders 
the housewife used milk and soda, or made her 
own powder by combining cream of tartar and 
soda. The results of this method were rarely sat- 
isfactory, as these ingredients were seldom com- 
bined in the right proportion, so that one would 
neutralize the other. Hence a certain amount of 
one or the other ingredient appeared in the 
bread in its original state. 

Honest baking powders combine the ingredients 
in exact proportions thus obviating this difficulty ; 
but the large demand for this commodity has 
led to its wholesale and pernicious adulteration, 
thus throwing on the market a large amount of 
cheap, low grade, and deleterious powders. In 
these cheap powders, alum is a very prominent 
ingredient. 

The effect of this alum powder upon the system 
is very marked — producing " headache, indigestion, 
flatulence, constipation, diarrhea, dysentery, palpi- 
tation and urinary calculi." When fed to dogs 
they became sick, and after a short time refused 
the biscuit, preferring to starve rather than eat 
them. Dr. Mott claims that alum renders the 
gastric juice incapable of digesting food, and 
causes inflammation of the stomach and bowels. 

Cheap powders and those sold in bulk are uni- 
versally bad. It is always best to select some 
brand known to be pure, and use no other. We 
have always used the " Royal" when it could be 
obtained, and can speak for its purity and strength. 
It never disappoints us. 



Diseased ahd fiDULTERAmED Poods. 235 



Canned Fruit and Vegetables. 

The following clipping from the London Globe 
will give some idea of the danger arising from 
the use of canned vegetables : — 

44 Those who love tinned green peas, should, it 
appears, arm themselves with suspicion before 
making a purchase. In a police case at Liverpool, 
it was stated that dealers in these dainties do not 
give any warning to the public, even when they 
know their goods to be poisonous, 4 unless their 
customers are suspicious persons.' When this hap- 
pens, on goes a label stating that 4 these peas are 
slightly colored, but insufficiently to be injurious 
to health.' But any confiding customer is left in 
ignorance as to the addition of coloring matter, 
the belief of the dealers being, apparently, that this 
is one of the instances in which it would be folly 
to be wise. Inasmuch, however, as the coloring 
matter often contains poison, we think it would 
only be fair to give the public some choice in the 
matter. It was proved by the public analyst dur- 
ing the hearing of the case which led to these in- 
teresting revelations, that the tin of peas sold by 
the defendant to the plaintiff contained two grains 
of crystalized sulphate of copper. This quantity 
is sufficient to exercise an injurious effect on hu- 
man health, although not, perhaps, to a dangerous 
degree, and there can not be much doubt, there- 
fore, as to the necessity of stopping the sale. The 
defendant could only urge that the public insist on 
having green peas, and, as the required color must 
be produced by artificial means, he resorted to 



236 Bi^eai^fasip, Dinner ahd Supper. 



what he considered the least harmful adulterant. 
That may be so, but all the more need to warn 
would-be purchasers to beware of carrying their 
love of beauty to the extent of injuring the coats 
of their stomachs." 

Peas, beans, etc., cannot undergo the process of 
canning and retain a bright green color. If they 
are thus colored, they are unfit for food. 

The greatest evil arising from the use of tinned 
fruit, especially the acid varieties, arises from the 
fact that lead-tin is sometimes used, and poisons 
the whole contents. The lead in the solder is also a 
source off poison. Noted cases of lead poison- 
ing from the use of tinned fruit have come under 
the notice of the medical profession from time 
to time. The modern glass jar with its porcelain- 
lined top is absolutely safe and should be used 
altogether. 

Vinegar and Pickles. 

Vinegar is subject to the most mischievous 
adulterations, sulphuric and other acids being 
used freely in its compounding. Most of the cider 
vinegar used is but a compound of acids. If used 
at all vinegar should be known to be pure. The 
old-fashioned plan of the housewife making the 
supply for family use is to be preferred. 

Pickles are colored with salts of copper to a 
dangerous degree. If of a bright green color, shun 
them, for they are dangerous. 



Warming and Ueniulaiuon. 



237 



$&*< Warming % Ventilation.^ 



*3 





S7* 



\\ 










^#' 




O closely related arc the subjects of Warm- 
ing- and Ventilation, that it seems neces- 
sary to treat them both in the same 
?V l^f* cna P tcr - ^ e shall endeavor to free these 
l^^^l subjects from all technicalities, and shall 
TvSJlsF T advocate no appliances except such as 
are within the reach of the masses. 
One of our most popular health writers speaks 
on this subject as follows : — 

" So much has been written on this subject by 
nearly all classes of writers, and so universal has 
been the acknowledgment of its vital importance, 
that it would seem to be, of all others, the sub- 
ject on which the people must be fully and thor- 
oughly informed. While this is very probably the 
case, we are nevertheless constrained to believe 
that although scarcely a person can be unac- 
quainted with the evils resulting from inattention 
to proper ventilation, yet so little regard is paid 
to hygienic agencies in general, and to this one 
in particular, by the masses of the people, that in 



238 Bi^ea^fashi, dinner and Supper. 

actual practice perhaps no one condition essential 
to the maintenance of the integrity of the vital 
organs is more utterly disregarded than this. 
The condition in which we often find the lecture 
hall, the court room, or even the church, is evi- 
dence of this. Nor is this the case only with the 
masses, or vulgar classes of the people, who per- 
haps might be partially apologized for on the 
grounds of ignorance ; but it is equally true with 
those from whom we have a right to expect bet- 
ter things, and to whom society has been taught 
(unfortunately, indeed), to look for succor and pro- 
tection from the ravages of death and disease." 

The necessity for ventilation arises from two 
causes. 1st. The system requires a constant sup- 
ply of oxygen to sustain the vital processes con- 
stantly going on, and 2nd. As the result of these 
processes, large amounts of different kinds of gases 
are evolved, which are very inimical to life. The 
objects to be attained by ventilation are, there- 
fore, two-fold : First, to maintain a sufficient sup- 
ply of oxygen, and Second, to carry off the pois- 
onous gases which have accumulated. 

The one impurity in the atmosphere to which 
our attention should be directed, is 

Carbonic Acid Gas. 

Compared with this, other impurities which are 
apt to affect the atmosphere of a room are insig- 
nificant. 

The causes producing this poisonous gas are 
various. First, in respiration large quantities are 
given off from the lungs in exchange for the ox- 



WARMING AND UENItlLiAmiON. 239 



ygen taken in. Second, exhalations from the skin. 
Third, candles, lamps and gas jets consume large 
quantities of oxygen, and give off carbonic-acid 
gas, and, Fourth, our fires for warming and cook- 
ing use much oxygen, but if the draft be good 
and the combustion perfect, the deleterious gases 
are carried off with the smoke, and hence will 
hardly come in as a gas producing element. 

The general impression has been that carbonic- 
acid gas is lighter than the atmosphere of the 
room and therefore rises to the ceiling. Just the 
opposite of this is the truth. It is one-half heavier. 
That is, a cubic foot of carbonic-acid gas weighs 
one-half more than a cubic foot of atmospheric 
air. Of course the force of gravitation will carry 
it to the lower part of the room. This may be 
proved if a person is curious enough to try the 
experiment, by shutting himself into a small bed- 
room, placing two candles in the room, one on 
the floor, and one near the ceiling. In the morn- 
ing the candle near the floor will be burning very 
dimly, if not entirely extinguished, as carbonic- 
acid gas will not support combustion, while the 
candle near the ceiling will be burning as brightly 

as ever. 

Ceiling ventilation is therefore entirely inade- 
quate to remove this gas from the room. The 
gas must be taken where it is, from the lower 
part of the room, and all other modes will not 
accomplish the desired result. 

From the foregoing we can now see that the 
old-fashioned fire-place was the best ventilator 
ever invented. But as the cost of fuel renders 



240 Bi^ea^pasjh, Dinner ahd Supper. 

this impracticable in most localities, we must en- 
deavor to find some other method. A flue with 
a register opening near the floor is the next best 
thing. But here we meet with one difficulty. In 
order to make the impure air ascend through this 
flue, a draught must be established. To effect this, 
gravitation must be brought to bear. For instance, 
if the air in the flue is of the same weight as the 
same volume of air on the outside of the house, 
there will be an exact balance, and no draught. 
But if the air in the flue can by some means be 
made lighter than the air on the outside, it will 
be pushed out by the heavier air crowding up the 
lighter, on the same principle that a piece of cork 
will rise to the top of water, or that a balloon 
will ascend when filled with gas lighter than the 
surrounding air. 

By returning to the fire-place, we can see how 
admirably this was accomplished. The fire heated 
the air in the chimney, thereby rendering it lighter 
than the outside air. The colder and heavier air 
near the floor, which rushed in to displace the 
lighter, warm air of the room, was in its turn 
heated and expelled, thus creating a draught which 
effectually cleared the room of impurities. 

Let us apply the same principle to the flue. 
By some means raise the temperature of the air 
in the flue higher than the outside air, and you 
have employed a force which will make a con- 
tinual draught. This may be done by applying 
heat at the bottom of the flue directly, as in the 
case of the fire-place, or by bringing it in contact 
with, or surrounding, the chimney. The heat con- 



Warming and Ueniulajiuon. 241 



veycd from the chimney where there is a fire, to 
the flue, will be sufficient to rid the room of ir- 
respirable gases. 

But where a constant amount of atmosphere is 
being removed from the room a new supply must 
be introduced to take its place. Otherwise all our 
efforts to remove impure air will be futile. 

The objections to the introduction of fresh air 
through windows during the cold season of 
the year are that an unpleasant draught of cold 
air will be created, and, as cold air is heavier 
than warm air, it will in rily fall to the floor, 

producing a stratum of cold air around the feet 
while our heads are bathed in heated air, thus vio- 
lating the old maxim, " Keep your feet warm 
and your head cool." 

If, by some means, the fresh air, as it is brought 
into the room, could be warmed to the tempera- 
ture of the room, this would be avoided. If the 
fresh air should be carried under the floor, and 
be first brought in contact with the stove, and 
warmed, it would then be of the same specific 
gravity as the air in the room, and will diffuse 
itself throughout the room, and thus prevent the 
stratum of cold air near the floor, and so obviate 
much of the suffering from cold feet and hot heads 
which is the result of the present plan of introduc- 
ing cold air. 

In the use of the furnace this difficulty is over- 
come. The air from the outside is passed over 
the heater and warmed before reaching the room. 
But great care should be taken to have the source 

of air pure, and to have sufficient quantity passed 

1 6 



242 Bl^EA^FASJP, DINNER AND SUPPER. 



in to take the place of impure air passed out 
through the flue. 

Much objection has been raised to the use of 
both furnaces and stoves upon the ground that 
they burn out the moisture from the air. This is 
not the case in reality ; but the effect produced is 
the same as though it were true. It is argued 
that the moisture being burned out of the atmos- 
phere, it would absorb moisture from the lungs 
and throat of the person breathing it, leaving the 
throat and lungs parched and dry ; and from the 
skin, drying up the moisture which always exists 
to a greater or less amount all over the surface 
of the body, leaving that also parched, dry, and 
unnatural, and thus making the whole person sus- 
ceptible to colds, and throat and lung difficulties. 
This difficulty is easily remedied by permitting 
the heated air of the furnace to pass over a sur- 
face of heated water, and by having some arrange- 
ment connected with the stove to contain water 
which will be warmed by the stove and open to 
the air of the room. 

In many houses window ventilation is the only 
recourse. In this case, the best way is to lower 
the window from the top and raise it from the bot- 
tom. We have seen an arrangement to shut into 
the window which admitted the air through small 
apertures covered with wire cloth, which prevented 
a disagreeable draught. 

By whatever method a room is ventilated, it 
should be thrown open every day and thoroughly 
aired. 



Warming and uehhhlahuoh. 



243 



Appliances for Heating and Ventilation. 

The principles of heating and ventilation are 
simple, although the appliances are various. Usu- 
ally the only provisions made are the air-tight stove 
for heating, and the direct draft of air from the 
windows for ventilating. In this matter we have 
not improved upon the methods of our forefathers, 
for it is conceded that with the open fire-place to 
draw up the impure air, and plenty of openings 
where pure air could enter, their facilities for ven- 
tilation were almost perfect. Modern improve- 
ments have made almost air-tight houses and air- 
tight stoves, and now nature demands that art im- 
prove the methods of warming and ventilating. 

Many plans have been advo- 
cated from time to time, but 
their complication and expense 
have prevented their general 
adoption. The objects to be 
attained are, First, to take 
from the room the impure air 
lying near the floor, where, as 
seen in previous pages, the 
poisonous gases settle. Sec- 
ond, to introduce pure air in 
such a manner that it shall 
not create a draft, or settle 
near the floor in a cold vol- 
ume to chill the feet and limbs. 
The lightness of heated air, which causes it to 
rise, can be utilized in accomplishing this re- 
sult. Fig. I represents perhaps the simplest 




FIG. i. 



244 



Bi^ea^fasjp, Dinner and Supper. 



method ever advocated. The stove pipe enters 
the chimney at E, and runs the whole length of 
the chimney. The heated smoke passing through 
this pipe heats the air in the chimney, which, 
becoming lighter, passes out at the top as in- 
dicated by the darts, and is replaced by air 
from the floor of the room passing in at D. By 
making one large chimney in the centre of the 
house, and throwing the smoke of all the stoves 
into the pipe in its centre, a draft of great power 
can be obtained for the ventilating flue, and 
by making openings near the floor in all the 
rooms through which the flue passes, the deleteri- 
ous gases can be carried off. 

To introduce fresh air from 
the outside, it is brought in 
through the pipe A, and dis- 
charged into the sheet-iron drum 
C, thus bringing the fresh air in 
direct contact with the stove, 
which heats it before it passes 
into the room. The opening in 
the fresh air pipe B, is closed 
with a damper when the air is 
coming from the outside. This can be opened 
into the room, thus shutting off the supply of 
air from the outside. This may be done when 
first building a fire, and before the room is 
warmed. 

Fig. 2 represents another plan which accom- 
plishes the same result without the use of the 
special ventilating flue. It is an open ventilating 
stove, called "The Fire on the Hearth," which 




FIG. 2. 



Warming and UehwiliAwioh. 



245 



may be placed anywhere in the room. The open 
front near the floor takes up the impure air as 
did the open fire-place of our forefathers, while 
pure air from the outside is introduced at the bot- 
tom, passes around the fire, and out into the 
room from the top. The only objection to be 
urged to this is the extra cost of fuel where it is 
expensive. 




MU. 3. 



Fig. 3 shows a longitudinal section ot a plan by 
Mr. A. C. Martin, of Boston, for heating and ven- 
tilating a small school-house. " The heater is an 
encased stove, by which the fresh air for ventila- 
tion, which enters beneath it from the outside, is 
warmed and discharged into the room above the 
heads of the pupils. The foul air is drawn out of 
the room through numerous hooded apertures in 
the floor, which open into four ducts beneath the 
floor, only one of which ean be seen in the figure. 
The ducts lead to a ventilating-chimney B, which 
is kept warm by the smoke-pipe of the stove pass- 
ing upwatd inside the chimney. A small stove 



246 b^ea^fasti, dinner and Supper. 

may be placed in the chimney for summer venti- 
lation. Cold-air inlets are provided at the ceiling 
to temper the air of the room when it is too 
warm, and to furnish additional fresh air. Hori- 
zontal reflectors under these openings direct the 
currents of air along the ceiling." 

To have perfect ventilation, we must look to 
the houses yet to be built, and we urge upon 
everyone intending to build a due consideration 
of the subject of ventilation before placing his 
plan in the hands of the builder. 

The following article clipped from the YoutJis 
Companion of April, 1884, from the pen of Prof. 
R. Ogden Doremus is so much to the point in 
this connection that we append it entire : — 

Poisonous Gases in Our Homes. 

" The tardy discovery of the properties of gases 
is most remarkable. 

" In olden times, when men descended into cer- 
tain caves of the earth, their torches were extin- 
guished and they themselves were strangled to 
death. In other caverns the lights caused terrific 
explosions, which too often proved fatal to the in- 
truders, and hence there existed a belief that 
ghosts or hobgoblins inhabited subterranean places 
to protect and preserve the metal and gems hid- 
den in the earth. 

" Three centuries were required for the acquire- 
ment of an accurate knowledge of the physical and 
"chemical properties of the gas with which almost 
every school-boy now amuses himself, viz., hydro- 
gen. 



Warming and Uehjpilaiiioh. 247 



" Oxygen, the most distinguished of all the gases, 
eluded the intellectual vigilance of man until with- 
in a few hundred years, though it is the element 
which outweighs all the others in our planet ; the 
one which has acted the most distinguished role 
not only in the drama of life, but even in the earli- 
est epochs of our world's history, before plant or 
animal existences adorned the surface of the globe. 
It has been, and still is, the high archangel of the 
Almighty, the spirit of spirits, the vital air, the 
oxygen of Priestly, Lavoisier and Scheele. 

M Even now, when we possess a knowledge of 
those gases, the public are neglectful of the obvi- 
ous lesson which can be derived from it. 

"When carbon is burned we know that two un- 
wholesome products result, — carbonic acid and car- 
bonic oxide gases, or carbon dioxide and carbon 
monoxide. 

" Every candle, lamp, or gas-jet that burnes pro- 
duces this injurious gas and abstracts oxygen from 
the air of our rooms. Every large gas-burner con- 
sumes as much oxygen, and discharges as much 
carbonic acid gas per hour as ten persons of aver- 
age weight would do in breathing. 

"When gala night tempts us to increase the 
number of burning jets, let us therefore remember 
the inevitable result. 

" How astonished we should be if our fashion- 
able salons were heated during the winter season 
by a hard coal fire in the center of the room, 
with no device for the removal of the most prom- 
inent product of combustion, the carbonic acid gas. 
Yet such is our nightly practice when we light 



248 Bl^EA^PASIl, DlMHEI^ AMD SUPPER. 

our gas-jets and lamps; and our places of public 
resort, with but few exceptions, afford us the 
same unwholesome pabulum for respiration. 

"In the * Black Hole of Calcutta' one hundred 
and forty-six persons were confined in a room of 
eighteen cubical feet. There were two small win- 
dows on one side with iron gratings. The unfor- 
tunates were driven into this confined space at 
eight o'clock in the evening. By six o'clock the 
next morning all but three had suffocated, and 
most of the remainder died soon after of putrid 
fever. 

"They were not only deprived of the oxygen, 
which forms only one-fifth of the volume of the 
air, but were forced to inhale the carbonic acid 
and other exhalations from the lungs and skin. 

" How gladly we should hail and hasten the in- 
troduction of the incandescent electric light in 
our homes, lecture halls and churches ! The fila- 
ments of carbon which glow so intensely under 
the electric stimulus are encased in glass, and 
must be shut out from access of air. The trans- 
parent spheres are thoroughly exhausted, and with 
the greatest care, for the smallest amount of oxy- 
gen would be destructive to them. With these 
we may enjoy light without diminishing the vital 
air of our apartments, and without the introduc- 
tion of any impurity. 

"There are two popular prejudices antagonistic 
to the introduction of the electric light ; its cost 
and exceeding brilliancy. But even God's light is 
too bright to gaze at with unprotected eye, and 
He has so placed it that our organs of vision are 



WA^M:::(i a::d UentiliAIiio::. 

shaded by our eyebrows and eyelashes. Thus 
have a lesson as to the location of our brilliant 
lights ; that they should be above our heads, for 
even the candle flame is painful to read by, if on 
a level with the eyes. 

"If anthracite coal is burnt in a furnace, where 
the supply of air to the surface of the fire is lim- 
ited, the carbonic oxide passes up unburned. \\ e 
frequently see the blue flame of this gas on the 
top of the chimneys of great factories, and on the 
top of the smoke-stack of steamboats. Sometimes 
this beautiful flame is many feet in length, and 
thus the fuel is not consumed most advantageously. 
M A company in New York is manufacturing an 
rand boiler, where the combustion is complete, 
and neither smoke nor carbonic oxide is dis- 
charged. The draft is produced by an aspirator, 
instead of a long chimney, and a quarter of the 
fuel is thus saved. 

" In the future we will probably see factories in 
full blast without smoke issuing from their chim- 
neys ; locomotives without smoke-stacks and ocean 
steamers without the miles of black smoke which 
now trace their course across the seas. But alas ! 
the house furnace is not yet constructed to secure 
this complete combustion of fuel. 

" The two gases, carbonic acid and carbonic ox- 
ide, are injurious when inhaled in certain propor- 
tions and fatal in larger quantities. 

"That animals may recover from a brief inhala- 
tion of the carbonic acid gas, is constantly shown 
to visitors at the Grotto del Cane, near Naples. 
"A poor canine victim to human avarice is most 



250 Bi^ea^fast, Dinner and Supper. 

unwillingly dragged into the cave to breathe the 
gas which incessantly wells up from volcanic depths, 
and after he has succumbed to its overwhelming 
influence, is tossed out to the fresh air, to be re- 
vived for the next visitors. The wretched dog is 
thus forced to die daily, sometimes hourly. 

"Between a circle of high mountains in Java is 
a locality strewn with the bones of animals and 
birds, relics of animation lost when the unknown 
creatures ventured into this valley and were un- 
able to escape from the baneful influence of this 
poisonous gas. They literally ' descend into the 
valley of the shadow of death.' 

"No well can be dug, even to a slight depth, 
without accumulating some of this gas, which is 
frequently fatal to the workmen. 

"If a pigeon is placed in a jar of carbonic oxide 
gas, it dies almost as speedily as if forced to in- 
hale the vapor of the strongest prussic or hydro- 
cyanic acid. The gas has also proved instantane- 
ously fatal to human life, when breathed in a pure 
state, and when diluted it produces many and va- 
ried disturbances of the system, such as headache, 
dizziness, nausea, etc. 

" We not only generate hundreds of cubic feet 
of the deleterious carbonic acid each night our 
lamps and gas-jets are lighted, but during the whole 
twenty-four hours while furnaces are active, we 
venerate this gas and its more potent associate, 
carbonic oxide. We imagine that they are deliv- 
ered by the chimney into the outer air. But in- 
stead of this they escape through the porous 



Warming and UbhviiiAVioh. 251 

packing of clay, plaster or cement used in con- 
necting the iron pipes with the furnace. 

u Although we congratulate ourselves in the fall 
that the furnace has been re-packed, we should re- 
flect that the iron expands when heated and con- 
tracts when cooled. Therefore when the first 
bushel of coal is burnt within the furnace, the me- 
talic part expands, while at the same time the ce- 
ment shrinks. Leaks are thus established during 
the first hour of its use. As the furnace cools, the 
metal contracts ; and still more so, if during a 
warm wave of weather, we are obliged to sup- 
i its activity, or withdraw its fuel entirely. 

"If the hydrogen gas of the toy-balloon will i 
cape through its india-rubber envelope, so th.it 
shortly after its purchase it fails to float in the 
air, we can comprehend how carbonic acid and 
carbonic oxide gases may pass through the porous 
packing, and even through the cast-iron furnace 
when red-hot. 

M Neither carbonic acid nor carbonic oxide can 
be detected by the sense of smell. This renders 
them the more dangerous, for they insidiously min- 
gle with the air in our homes. We introduce them 
through the lungs and skin to the innermost parts 
of our bodies. Here they accomplish their fell 
purposes. It is not, as physicians might term it 
by acute poisoning, but chronic poisoning — a slow 
and gradual undermining of the health. 

"These gases also pass through the mason- work 
of our chimneys, and through flooring into our 
parlors and sleeping rooms. Both my assistant 
and myself suffered when we stood or sat behind 



252 Bi^EAj^FAsrp, dimmer and Supper. 



the long table for experiments in the chemical 
lecture-room of the College of the City of New 
York. One of the furnaces was under this local- 
ity. 

" On several occasions we analyzed the air which 
came up through the cracks and crevices in the 
floor, and found both the carbonic acid and car- 
bonic oxide gases, the latter varying from two to 
three per cent. 

"As carbonic-acid gas is less poisonous than the 
carbonic oxide, it would be more wholesome if 
the combustion of the fuel were perfected. At- 
tempts have been made to accomplish this, by al- 
lowing a small quantity of air to enter through an 
aperture in the iron door of the furnace and to 
flow over the surface of the fire. The success is 
but partial. 

" Heating by the circulation of hot water, or 
steam, through pipes, if the furnace is outside of 
the building warmed, will effectively exorcise 
these evil gases. 

" We also commend the open fire-place, where 
the dismembered trees of the forest, or the black- 
ened and mummied remains of acient plant-life, 
may be sacrificed for our comfort and delight. 
Here we witness their transmutation chiefly into 
the ' gas carbonum' of Van Helmont, one of the 
very spirits from which they were evolved, by 
the mystic power of the Arch Magician, the Sun!" 



DRAINING AND SEWERAGE. 



253 




jjjUCII of the typhoid, malarial and 

tther disorders may be attributed di- 
rectly to incomplete and improper 
y drainage. Medical science teaches us 
\ that both air and water carry disease 
rms from barn yards, cess-pools, 
privies, hen-coops and stagnant pools 
<>f water. It is, therefore, of the ut- 
most importance that due attention be given to 
the 

Proper Location of Our Houses. 

In selecting a site for building, be sure that the 
" lay of the land " will permit good drainage. A 
natural elevation, though slight, which will carry 
off all surface water from the house, is best. Avoid 
building in a locality where pools of water natu- 
rally remain for days after each rain, to become 
the prolific source of malarial poison. Barns, hen- 
coops, privies and cess-pools, should be located at 
a safe distance from the house, and if possible on 
land sloping away from it, so that all liquids would 



254 bi^ea^fasw, Dinner and Supper. 

naturally float from, instead of toward, the house. 
Sunlight is also a very important requisite to a 
healthful home. Shade trees and trailing vines 
should not be allowed to so encroach as to pre- 
vent the free entrance of sunlight to every nook 
and corner. Rooms, particularly sleeping rooms, 
should be located with especial reference to the 
free introduction of sunlight and air. 

Cellars 

Are frequently a fruitful source of disease. The 
house is often located so close to the ground that 
the rooms immediately over the cellar are always 
damp because of the latter being illy ventilated, 
mouldy, and of necessity a formidable factor in fur- 
nishing elements fostering disease. Add to this 
the presence of decaying vegetables, sprouting po- 
tatoes and rotting fruit, and you have an aggre- 
gation of causes, which, in its deleterious effects 
on the human organism, it is impossible to esti- 
mate. Whole families are sick and " miserable " 
each spring, and wonder "what ails them," when, 
if they would clean out their cellars, ventilate them 
thoroughly and whitewash the walls, all their dif- 
ficulties would disappear. 

The cellar should have at least eighteen inches 
of its wall above the ground, with windows on all 
sides, so as to allow a free circulation of air. The 
ground should slope away from the house on all 
sides so that no surface water can find entrant 
to the cellar, which should be kept perfectly dr>. 
The walls and ceiling should be whitewashed two 
or three times a year. 



Draining at:d Sewerage. 255 

The contents of the cellar should always be 
kept clean and sweet. Decaying vegetables should 
be removed and buried at once. It is as bad to 
have them in your cellar as in the house. Its 
sides should be of stone and not of wood ; as de- 
cayed wood is as bad as decomposed vegetables. 

Cesspools. 

In localities where there are no sewers to carry 
off slops and sink water, it is well to prepare a 
cesspool, if proper precautions are taken to pre- 
vent the filthy gases from entering the house. 
The cesspool should be located at some distance 
from the house, in ground lower than that on 
which the house stands, if possible, and should be 
provided with a ventilating shaft from four to six 
inches in diameter, and high enough to carry the 
gases above the height of any of the windows in 
the house. The drain pipe, as it leaves the house, 
should be provided with what is known as an S 
trap, which should be located so as to always 
hold enough water to close the pipe from the re- 
turn o( g 

A few crystals of copperas kept constantly in 
the sink, is a good precaution against bad odors. 
Another excellent precautionary measure is to 
pour into the sink, once a week, a gallon of water 
in which a pound of copperas has been dissolved. 

The cesspool should be thoroughly cleaned out 
once a year or a new one made. 

Barn-yards and Out-houses 

Should always be located at a safe distance from 
the house, and far away from cistern and well. 



256 BF?BA^PASHt, DINNER AND SUPPER. 

Pig-pens, hen-coops, barn-yards and privies are all 
sources of contamination, and should never be 
clustered around the dwelling. All accumulations 
of filth should be removed, from time to time, and 
such disinfectants employed as will neutralize any 
noxious vapors that may arise. 

Many plans have been devised to prevent the 
privy from becoming a disease-producing element. 
The vault is perhaps the worst contrivance of all. 
But if employed, the seats should be provided 
with tight-fitting covers, and a ventilating chim- 
ney should extend from the vault to some distance 
above the roof. Lime, ashes and dust should be 
be used freely. And yet in spite of all precau- 
tionary measures, the deep vault is absolutely 
dangerous. The decaying mass of impurity which 
continually accumulates, can, in many cases, ac- 
count for the terrible cases of typhoid fever which 
seem so mysterious as to their origin. 

Probably the best plan is to use large sheet- 
iron pails, to which dust may be added as they 
are filled. If several neighbors would club to- 
gether and hire some one to remove them once a 
week, the expense would be light. In the winter 
time a shallow excavation might be made and 
used instead of the pails, provided it were well 
cleared out when spring approaches. It is worth 
while to spare some time and expense on matters 
of such vital importance to life and health. 

Piles of garbage should never "be allowed to 
accumulate in the yard, as poisonous gases are 
sure to be evolved in their decomposition. It is 
best to bury them safely. 



Poisoning and drowning. 



257 



a Ml! " (Ml 



■ t£MMk«gL 



: 

^Poisoning and Drowning-- 





^ 



*Y prompt c'uhI intelligent effort in cases 

of accident, many lives might be saved 

* tli.it are now lost. In treating the sub- 

■"?"■ -I r ",^? ject of drowning, we quote in full a pa- 

.J.'.,'-'..:, per prepared by the Committee OH acci- 

i^f dents of the Michigan State Board of 

Health. The ru 1 es of treatment are con- 

and will be found efficient. 

To Resuscitate the Drowning. 

"Rr i.i. i. — Remove all Obstructions to Breath' 
Instantly loosen or cut apart all neck and 
waist bands ; turn the patient on his face, with 
the head down hill ; stand astride the hips with 
your face toward his head, and, locking your fin- 
9 together under his belly, raise the body as 
high as you can without lifting the forehead off 
the ground, and give the body a smart jerk to 
remove the mucus from the throat and water 
from the windpipe ; hold the body suspended long 
enough to slowly count one, two, three, four, five, 
repeating the jerk more gently two or three times. 

"RULE 2. — Place the patient face downward, and 
maintaining all the while your position astride the 
body, grasp the points of the shoulders by the 
clothing, or if the body is naked, thrust your fin- 
gers into the armpits, clasping your thumbs over 



258 Bi^ea^fasui, Dinner and Supper. 

the points of the shoulders, and raise the chest as 
high as you can without lifting the head quite off 
the ground, and hold it long enough to slowly 
count one, two, three. Replace him on the ground, 
with his forehead on his flexed arm, the neck 
straightened out, and the mouth and nose free. 
Place your elbows against your knees, and your 
hands upon the sides of his chest over the lower 
ribs y and press downward and i?iward with in- 
creasing force long enough to slowly count one, 
two. Then suddenly let go, grasp the shoulders as 
before and raise the chest ; then press upon the 
ribs, etc. These alternate movements should be 
repeated ten to fifteen times a minute for an hour 
at least, unless breathing is restored sooner. Use 
the same regularity as in natural breathing. 

"Rule 3. — After breathing has commenced, re- 
store the a?iimal heat. Wrap him in warm blank- 
ets, apply bottles of hot water, hot bricks, or any- 
thing to restore heat. Warm the head nearly as 
fast as the body, lest convulsio?is come on. Rub- 
bing the body with warm cloths or the hand, and 
slapping the fleshy parts, may assist to restore 
warmth, and the breathing also. If the patient 
can surely swallow, give hot coffee, tea, milk, or a 
little hot sling. Give spirits sparingly, lest they 
produce depression. Place the patient in a warm 
bed, and give him plenty of fresh air ; keep him 
quiet. 

"Avoid delay. A moment may turn the scale 
for life or death. Dry ground, shelter, warmth, 
stimulants, etc., at this moment are nothing, — ar- 



POISONING AND DROWNING. 259 

tificial breathing is every tiling: it is the one rem- 
edy, — all others are secondary. 

"Do not stop to remove wet clothing before ef- 
forts are made to restore breathing. Precious 
time is wasted, and the patient may be fatally 
chilled by exposure of the naked body, even in 
summer. Give all your attention and effort to re- 
store breathing by forcing air into, and out of, the 
lungs. If the breathing has just ceased, a smart 
slap on the face, or a vigorous twist of the hair 
will sometimes start it again, and may be tried 
incidentally, as may, also, pressing the finger upon 
the root of the tongue. 

44 Before natural breathing is fully restored, do 
not let the patient lie on his back unless some 
person holds the tongue forward. The tongue by 
falling back may close the windpipe and cause 
fatal choking. 

u If several persons are present, one may hold 
the head steady, keeping the neck nearly 
straight ; others may remove wet clothing, replac- 
ing, at once, clothing which is dry and warm ; they 
may also chafe the limbs, and thus promote the 
circulation. 

"Prevent friends from crowding around the pa- 
tient and excluding fresh air; also from trying 
to give stimulants before the patient can swallow. 
The first, causes suffocation ; the second, fatal 
choking. 

"Do not give up too soon. You are working for 
life. Any time within two hours you may be on 
the very threshold of success without there bein^ 
any sign of it." 



260 Bi^eai^pasjit, Dinner and Supper. 

The method employed by the U. S. Life-Saving 
Service is as follows : " The patient, upon being 
taken from the water, is turned upon his face, a 
large bundle of tightly rolled clothing is placed 
beneath the stomach, and the operator presses 
heavily upon his back over the bundle for half a 
minute, or as long as fluid flows freely from his 
mouth. 

" The mouth and throat are then cleared of 
mucus by introducing into the throat the end of 
a handkerchief wrapped closely around the fore- 
finger, the patient is turned upon his back, under 
which the roll of clothing is placed so as to raise 
the pit of the stomach above the level of any part 
of the body. If an assistant is present, he holds 
the tip of the patient's tongue, with a piece of 
dry cloth, out of one corner of the mouth, which 
prevents the tongue from falling back and chok- 
ing the entrance to the windpipe, and with his 
other hand grasps the patient's wrists and keeps 
the arms stretched over the head which increases 
the prominence of the ribs, and tends to enlarge 
the chest. The operator then kneels astride the 
patient's hips and presses both hands below the 
pit of the stomach, with the balls of the thumb 
resting on each side of it and the fingers between 
the short ribs, so as to get a good grasp of the 
waist. He then throws his weight forward on his 
hands, squeezing the waist between them with a 
strong pressure, while he counts slowly one, two y 
three, and, with a final push, lets go, which springs 
him back to his first kneeling position." 



E>o:sor::::G and Di^owhing 261 



Sylvester's Method. 

After clearing the mouth of dirt and saliva, 
and drawing the tongue forward, the patient is 
laid upon the back with the sholders and head 
slightly raised. The operator then kneels behind 
his head, grasps the arms just above the elbows, 
and draws them steadily upward until they meet 
above the head. By this means, the ribs are 
elevated, and inspiration is produced. The arms 
are then brought down to the sides of the chest, 
the ribs being compressed against the chest, so 
as to produce expiration. These movements are 
to be repeated twelve to sixteen times a minute. 

"The application of electricity, and the use of 
alternative hot and cold applications to the spine, 
are of service in cases in which they can be used 
efficiently ; but they should not be allowed to 
interfere with artificial respiration, which is the 
most important of all measures. In suffocation, 
choking, strangling, hanging, and whenever respi- 
ration is suspended by any cause whatever, the 
methods of artificial respiration from the use of 
chloroform or any anaesthetic, the head should bu 
placed lower than other parts of the body, so as 
to favor the circulation of the blood in the brain. 
In fact, standing the patient upon the head, is of 
almost as much importance as artificial respiration. 

Lightning-Stroke. 

Suspended respiration in consequence of light- 
ning-stroke, also calls for the application of arti- 
ficial respiration. Any one of the methods above 
described may be employed. Burns, fractures of 



262 Bi^EA^FAsm, Dinner and Supper. 

the bones, paralysis, and various other injuries 
which result by injury from lightning, should be 
treated as when produced by other causes. 

Freezing. 

11 Parts which have been frozen should not be 
thawed too quickly, as more harm will be done 
by the rapid thawing than by the freezing. If a 
person has been exposed to the cold so long that 
considerable portions of the body are frozen, he 
should be carefully kept away from the fire or a 
very warm room, being first brought into a room 
of quite low temperature, where the frozen parts 
should be rubbed with melted snow or very cold 
water, until they become pliable. The tempera- 
ture of the room should be gradually raised, as 
the parts are thawed. Sometimes it is necessary 
to continue rubbing for several hours before the 
interrupted circulation is restored. After this has 
been accomplished the parts should be annointed 
with sweet oil or vaseline. By this course much 
of the injury, which generally results from freezing, 
may be avoided 

" If ulceration takes place, the sore should be 
treated as directed for burns. 

"If a person finds himself in danger of freezing, 
through exposure in the open country in very 
cold weather, he should resolutely resist the drow- 
siness which will come over him, and keep moving 
until the last. If a piercing wind is blowing, he 
should take shelter in some hollow in which there 
may be an accumulation of snow. The snow it- 
self is not a bad protector from the cold, so that 



Poisoning and Drowning 263 



a person would be much safer in a snow-bank than 
when exposed to the wind. 

Clothes on Fire. 

A little presence of mind at the moment when 
Clothing takes fire, will generally prevent the fright- 
ful burns, often followed by fatal consequences, 
which occur by the clothing taking fire. On the 
occurrence of this accident, from whatever cause, 
the individuul should at once envelop himself in 
a blanket, cloak, shawl, carpet, rug, or any other 
article by means of which the flames may be 
smothered. Fire can not burn without air. By 
depriving the fire of oxygen, the flames may be 

speedily extinguished. 

Swallowing Foreign Bodies. 
44 Small coins, buttons, and other round objects 
generally create no very great disturbance if they 
reach the stomach, as they generally do. Much 
unnecessary alarm is often felt when articles of 
this kind have been swallowed. It is well to re- 
member, in these cases, the ingenious remark of 
an eminent physician, to a mother who was much 
troubled because her son had swallowed -a quar- 
ter, lie assured her that she need have no fears 
if she was sure the quarter was a good one, for 
good quarters would always pass. Pins and nee- 
dles swallowed often find their way to the surface 
of the body after working through the tissues, 
sometimes for months and even years. Angular 
bodies sometimes do considerable harm, not only 
during the act of swallowing, by laceration of the 
gullet, but after reaching the stomach, in passing 



264 Bi^ea^fasht, Dinner and Supper. 



through this organ to the intestines. In order to 
obviate, as much as possible, the danger of injury 
from objects swallowed, the patient should be di- 
rected to eat freely of rather coarse vegetables, so 
as to distend the stomach and bowels. 

Choking. 

" Sometimes portions of food, or foreign bodies 
of various sorts, become lodged in the throat in 
such a way as to produce interference with respira- 
tion by choking. The head should be held low, 
and an effort should be made to remove the ob- 
struction with the finger. The advice ' to go down 
on all fours and cough' is excellent. The plan 
usually followed by mothers in case of choking in 
children, holding the head down, and striking the 
back vigorously, is a good one. Pressing upon the 
Adam's apple, will sometimes cause an obstruction 
to be expelled. When a body becomes lodged in 
the gullet, much difficulty is sometimes experi- 
enced in dislodging it. It is sometimes necessary 
to pass an instrument down the throat for that 
purpose. What is known as the bristle probang 
is the best instrument for this purpose. 

" Very small fish-bones can usually be dislodged 
from the throat by swallowing some rather hard 
food, as crackers or a crust of bread coarsely 
chewed ; but when larger bones are caught in the 
throat, no attempt should be made to push them 
down, as is often done. They should be removed 
from above by a surgeon. 



Poisoning and drowning. 265 

Dirt in the Eye. 
" Dirt on the eye would be a more proper ex- 
pression, as foreign bodies lodged upon the sur- 
face of the eyeball, or beneath the lids, are not 
really in the eye, but upon it. Although they 
sometimes cause serious mischief, as well as much 
pain and inconvenience, they are by no means so 
dangerous as foreign bodies lodged in the eye, or 
within the eyeball. Particles of sand, dust, or other 
substances in the eye, may be xcry easily removed 
by the corner of a handkerchief, or by drawing 
the upper lid away from the eye, and gently strok- 
ing over it in a downward direction. Violent 
blowing of the nose, with the eyes tightly shut, 
will often suffice to remove particles which are 
not imbedded in the mucous membrane. Little 
bodies known as eye-stones, obtained from certain 
mollusks, have no specific virtue, although they 
are often used for the purpose of removing dirt 
from the eye. Flaxseed is often employed for the 
same purpose. The way in which these objects op- 
erate is by producing a profuse flow of tears, 
which carries away the obstruction. They are not 
to be recommended. When particles of iron, cin- 
ders, or other foreign substances are imbedded in 
the mucous membrane, some blunt instrument may 
generally suffice to effect a removal, unless the 
cornea is the part involved. When the part is im- 
bedded in the cornea, care should be used in at- 
tempting to dislodge it, that it is not pushed 
farther into the tissues. Such particles may gen- 
erally be dislodged in the following manner : Let 
the patient hold the eye perfectly still, while the 



266 Bl^BA^PASrn, DINNER AND SUPPER. 

operator passes back and forth before the cornea, 
and over the object, a knife with a sharp, smooth 
blade, gradually approaching nearer to the surface, 
until finally the foreign body is removed. When this 
is skillfully done, the eye may not be touched at 
all, as the foreign body generally protrudes a lit- 
tle above the membrane. If the particle is im- 
bedded in the eye so deeply that it cannot be re- 
moved by any of the means described, a surgeon 
should be at once consulted, as much injury may 
result if the obstruction is not speedily removed. 

Lime in the Eye. 

"The intense burning of lime, or other caustics 
in the eye, is speedily relieved by the application 
of a little diluted vinegar or lemon juice. The eye 
should also be thoroughly washed. Water should 
be first applied, as it is generally most convenient. 
A solution of sugar is also recommended for neu- 
tralizing lime, as it combines with it to form sac- 
charate of lime. 

Foreign Bodies in the Ear. 

" Small objects, and sometimes insects, are fre- 
quently gotten into the ear. In some instances, flies 
have been known to deposit their eggs in the ear, 
which in due time were hatched into a nu- 
merous progeny of grubs. In attempting to re- 
move objects from the ear, great care should be 
taken that more harm than good is not done. By 
far the best of all measures for this purpose is 
gently syringing the ear with tepid water. The 
head should be bent to one side, and by means of 



Poisoning and di^ov/ning. 267 



the fountain syringe, elevated to a sufficient height 
to give a moderate force, a stream of water should 
be directed into the ear for some minutes. In 
nearly every instance the foreign substance will be 
removed. If flic foreign body is an insect, a little 
glycerine may be introduced into the ear with a 
camels hair brush, or a feather. If these meas- 
ures do not succeed, a loop of fine wire or horse 
hair may often be employed with success. 

Foreign Bodies in the Nose. 

"Foreign bodies introduced into the nose, if not 
crowded too far up by injudicious attempts at re- 
moval, may generally be quite readily removed 
by forcibly blowing the nose, the mouth and the 
unobstructed nostril being tightly closed. Another 
plan is to blow the patient's nose for him 
by closing the empty nostril with the finger, 
and then blowing suddenly and strongly into the 
mouth. The glottis closes spasmodically, and the 
whole force of the breath goes to expel the but- 
ton or bean, which commonly flies out at the first 
effort. This plan has the great advantage of ex- 
citing no terror in children, and of being capable 
of being at once employed, before delay has given 
rise to swelling and impaction. Sometimes the ob- 
struction can be expelled by exciting sneezing. 
Care should be taken to avoid crowding the object 
further in. A loop of wire, or blunt hook, may in 
some cases be successfully used. A hair-pin an- 
swers very well for this purpose. The loop end 
should be first employed, and if this does not an- 
swer the purpose, one of the other ends should be 



268 Bi^ea^pashi, Dinner and Supper. 

slightly bent in the form of a hook. A hair-pin 
may be used, as a pair of pincers, in the absence 
of a better instrument. If the object is not tightly 
imbedded, or if it is of a soluble character, it may 
be washed out, making the water from a syringe 
pass up the unobstructed nostril and out at the 
one containing the foreign body, or by use of the 
post-nasal douche. 

Accidental Poisoning. 

" The human race is exposed to danger, from 
poisoning, on every hand. These enenlies to life 
are not only produced in the various arts in which 
man is engaged, but are produced in profusion, by 
nature, under various circumstances, and often un- 
der such specious guises as to lender the most 
constant vigilance necessary to avoid injury. The 
Materia Mcdica also affords a long list of poisons, 
many of which are the most rapidly fatal of any 
known. Thus man is surrounded on every hand 
with danger to life from either direct or indirect 
poisoning, in addition to all the various other 
causes of disease to which he is liable. 

"In the strictest sense, a poison is any substance, 
which, when received into the body, occasions mor- 
bid action or disorders of the vital functions, since 
anything may become a poison if taken in suffi- 
cient quantity, as a person may be made sick by 
overeating, even of the most wholesome food. 
The general usage of the term, however, confines 
its application to such substances as when received 



Poisoning a::d Disown ing. 269 



into the body are capable of producing death or 
severe illness. An antidote is some substance ca- 
pable of neutralizing, or favorably modifying, the 
injurious effects of the poison upon the system. 

General Treatment for Poisoning. 

" Whatever treatment is employed should be ap- 
plied with the utmost promptness and thorough- 
ness. As a general rule, the first thing to be 
thought of is an emetic. A teaspoonful of ground 
mustard, or an equal quanity of powdered alum 
in a goblet of warm water, generally acts with 
promptness. If neither alum nor mustard is at 
hand, a teaspoonful of salt may be taken in the 
same way, or tepid water, alone, may be employed, 
and if taken rapidly and in sufficient quantity, vom- 
iting will be very likely to occur. In case it is 
not produced promptly, the throat should be 
•tickled with the finger or a feather. An eminent 
physician has recommended the following as a gen- 
eral antidote for poisons. It renders insoluble such 
poisons as zinc, arsenic, digitalis, etc., and so 
makes them inert. A saturated solution of sul- 
phate of iron, two ounces ; calcined magnesia, two 
ounces ; washed animal charcoal, or bone-black, 
one ounce. The iron solution should be kept in 
one bottle, and the calcined magnesia and char- 
coal in another. When wanted for use, add the 
contents of the two bottles to a pint of water, 
shake thoroughly, and take from three to six 
tablespoonfuls. 



270 B^EAI^PASJH, DlHHEI^ AND SUPPER. 

Specific Treatment in Case of Poisoning. 

" Nearly all cases of poisoning may be success- 
fully treated by means of some one of the follow- 
ing methods, the particular application of which 
is pointed out in the alphabetical list of poisons 
which follows them : — 

Method Osste. 

" Give the patient at once a teaspoonful of ground 
mustard or powdered alum in a glass of warm 
(not hot) water, giving afterward several glasses 
of warm water. If vomiting is not quickly pro- 
duced, tickle the throat with the fincrer or with 
a feather. Repeat the vomiting until certain that 
the stomach is completely empty. If the poison 
is of an irritating character, give milk or white 
of egg after vomiting. 

Method T^xro. 

ALKALIES. 

" Give two or three tablespoonfuls of vinegar in 
half a glass of water, or the juice of two or three 
lemons, then give three or four tablespoonfuls of 
olive oil and a large draught of milk. Do not give 
emetics nor use the stomach-pump. Ammonia, a 
volatile alkali, when inhaled, should be antidoted 
by the inhalation of the vapor of hot vinegar by 
means of a vapor inhaler or an ordinary tea-pot. 

ZfcvdZETEZOD TeZEEE. 
ACIDS. 

" Give a teaspoonful of baking soda in a glass of 
milk or water. In the absence of soda, give a 
teaspoonful of soft soap or an equal quanity of 



POISONING AND DROWNING. 271 



shaved hard soap, magnesia, or chalk. Give white 
of egg and plenty of milk ; but do not use emetics 
or the stomach-pump. 

Method Fotjr. 
metallic poisons, 
" Give white of egg, either clear or stirred in a 
little cold water, and a mustard or alum emetic. 
After patient has vomited freely, give plenty of 
milk or white of egg, or a thin mixture of wheat 
flour and milk. Do not wait to get the egg if it 
is not convenient, but give emetic at once and 
egg afterward. 

NARCOTIC roisoNS. 

" Give two or three tablcspoonfuls of powdered 
charcoal. If a supply is not ready at hand, take 
a coal from a wood fire, quench it, fold in a towel 
and crush as fine as possible with a hammer or 
mallet. Next apply Method I, or excite vomiting 
while the charcoal is being prepared. After the 
patient vomits, give charcoal again freely. It will 
do no harm in almost any quantity. Apply ammo- 
nia to the nostrils, give strong tea or coffee, and 
make alternate hot and cold applications to the 
spine. Also apply friction to the surface, and 
arouse the patient by walking him about, if possi- 
ble. When the respiration becomes very weak, ar- 
tificial respiration should be resorted to. 

Method Si2£. 

COMPOUNDS OF ARSENIC. 

" Apply Method I and soon as possible give 
the sediment, or precipitate, obtained by addign 



272 Bi^ea^pasht, dinhei^ ahd supper. 

ammonia or soda, to tincture of muriate of iron. 
The precipitate should be thrown on a towel and 
rinsed with clean water two or three times. The 
tincture of iron can be obtained at any drug-store, 
and should always be kept in the house whenever 
arsenic in any form is kept. It is well to give 
milk and white of egg freely after the patient 
vomits 

H^Cetieioid Szetteust- 

" Apply Method I, then give strong tea or 
decoction of oak bark, or infusion of tannin. 

" Pour cold water on the head, make alternate 
hot and cold applications to the spine, and resort 
to artificial respiration. Hot fomentations over 
the heart are useful to excite this organ to in- 
creased activity when it is flagging. Artificial 
warmth, friction to the surface, and the inhalation 
of ammonia are also useful measures. In case of 
asphyxia from anaesthetics, the patient should be 
held with the head downward while artificial res- 
piration is being practiced. 

Method H^Ti^te. 

" Apply Method I, then make cold applica- 
tions to the head, hot and cold applications to 
the spine, and surround the patient with hot 
bottles or hot water bags, or administer a hot 
bath or a hot blanket pack. Apply a hot fomen- 
ation over the heart. Make the patient drink 
copiously of hot drink of some kind. 



Poisoning and drowning. 



273 



Poisons and their Antidotes. 



NAM B 

O F 

POISON 



A NTIDOTE 

AND 

TREATMENT. 



Acid, Acetic Method 3. 

g 

II '• Method 3. 

Method 3. 

. Sulphuric. .. . Method 3. 
Hydrocyanic 
or Prussic . . . 



Mrthod 8 and inha- 
lation of ammonia 
and chlorine from 
chlorine of 
lime. 

Acid, Citric 'Method 3. 

Ac.d. Oxalic Method 

red chalk or 

F. Lister, sweetened 
ime- water ami 
milk. 
i ... Method 6. 

\ Cai Method 3. 

^ Method 5. 

I Method 5. 

Method 1. 

Alum Method 1. 

Ammonia Method 2 and inha- 
lation of steam for 
several hours. 
Stimulants, artificial 
I respiration. 
Antimony Meth 

c ami its prep- 



the tics. 



arations 

Atrophia 

Aqua Fortis 

Ao.ua Regia 

Barium and its com- 
pounds 



Belladonna 

Bitter Almonds, es- 
sence or oil of. . . 



Bitter Sweet. 

Bismutli 

Blue Vitrei. . 
Bromine 



Calabar Bean. 

Calomel 

Camphor 

Cantharides. . . 
Carbolic Acid. 



Method 6. 
Method 5. 
Method 3. 
Method 3. 



Method 1 and Glau- 
or Epsom 

Method 5. 



Method 5 and inha- 
lation of chlorine 
from moist chlor- 
ide of lime. 

Method 1. 

Method 4 

Method 4. 

Inhalation of am- 
monia and vapor 
of alcohol. 

Method 5. 

Method 4. 

Method 1. 

Method 1. 

Method 3. 



N A M E 

OF 

POISON. 



Carbonic And Oa<. 

Carboiu 

Castor Oil Seeds. . . 

Coal Gas 

Chlorine ti.< 



ANTIDOTE 
AND 
TREATMENT. 



Caustics (See Acids 

and Alkalies.).. . . 

Chloral 



Chloroform . 



Chloride of Iron. 
Chromium 



CoCClllllS III' 

t'olrhicum 

r, and its 
pounds 

Copperas 



Method 8. 

Method 8. 

Method 5. 

Method 8. 

Method 8 and inha- 
lation of ammonia, 
ether or alcohol, 
and steam. 



Method 5 } artificial 

respiration with 

head down. 
Method 5, artificial 

respiration with 

head down. 
Method 1, magnesia, 

plenty of tea. 
Method 1, iiu^' - ■ 

or chalk in milk, 

white of egg. 
Method 5. 
Method 5. 



Corrosive sublimate 

Cotton Root 

Creosote 

Cream of Tartar. . . 
Croton Oil 



Cyanide of Potash. 



Deadly Nightshade 
Digitalis 



Elaterium 
Ergot. . .. 
Ether 



Fungi 

Fools- Parsley 

Fox-glove 

Gases, poisonous . . . 

Gamboge 

Garden Nightshade 

I Gelsemium 

Gre en. P aris. 

7* 



Method 4. 

Method 1, magnesia, 
lar^c drafts of tea. 

Method 4. 

Method 1. 

Method 3. 

Method 1. 

Warm-water emetic 
milk and white of 
eggs. 

Method 8 and inha- 
lation of ammo- 
nia, and of chlo- 
rine from moist 
chloride of lime. 

Method 5. 

Method 5 with fo- 
mentations over 
the heart. 

Method 1. 

Method 1. 

.Method 8 with the 
head down. 

Mrthod 9. 

Method 9. 

Method 5, 

1 Method 8. 

Method 1. 

Method 5. 

Method 5. 

Method 6. 



274 



Bi^ea^fasjf, Dinner ahd supper. 



Poisons and Their Antidotes—Continued. 



NAME 

OF 

POISON. 



Green Vitriol 

Hartshorn 

Hellebore 

Hemlock 

Henbane 

Hydrochloric acid . . 
Hydrocyanic acid . . 

Hyoscyamus 

Indigo 

Iodine 

Iodide of Potash. . . 

Iron, Chloride and 

Sulphate of 

Jalap 

Laudanum 

Lead and its com- 
pounds 

Litharge 

Lime 

Lobelia, Indian To- 
bacco 

Lunar Caustic 

Mercury, its com- 
pounds 

Monk's-hood 

Morphia 

Muriatic acid 

Mushrooms. 

Narcotics 

Nicotine 

Nightshade 

Nitrate of Silver. . . 

Nitrate of Potash . . 

Nitrate of Mercury 

Nitre 

Nitric acid 

Notro-Benzol 

Nitrous-Oxide gas. . 

Nitro-Muriatic acid 

Nux Vomica 



ANTIDOTE 

AND 

TREATMENT. 



Method i, magne- 
sia and copious 
draughts of tea. 

Method 2. 

Method 5. 

Method 5. 

Method 5. 

Method 3. 

Method 8 (See Cy- 
anide of Potash. 

Method 5. 

Method 1 magnesia 
in milk. 

Method 1 and starch 
or flour paste. 

Method i. 

Method 1, magnesia 
and plenty of tea. 
Method 1. 
Method 5. 

Method 4 and Glau- 
ber's or Epsom 
salts in tablespoon- 
ful doses in milk. 

Method 4 and Glau- 
ber's or Epsom 
salts in tablespoon- 
ful doses in milk. 

Method 3, large 
doses of sugar. 

Method 9. 
Method 4. 

Method 4. 
Method 5. 
Method 5. 
Method 3. 
Method 9. 
Method 5. 
Method g. 
Method 5. 
Method 4. 
Method 1. 
Method 4. 
Method 1. 
Method 3. 
Method g. 
Method 8. 
Method 3. 
Methods 1 an 

Inhalation of 

roform, 



and 8. 
chlo- 



NAME 

OF 

POISON. 



Oil, Pennyroyal. . . 

Oil, Savine 

Oil, Tansy 

Oil, Vitriol 

Oleander 

Opium and its com- 
pounds 

Oxalic acid 



Paris Green... 
Peach pits. ... 

Pearlash 

Potato balls... 
Potato sprouts. 
Phosphorus. .. 



Poke 

Potash 

Potash, Bitartrate of 

Potash, Bichromate 

of. 



Potash, Cyanide of 

Potash, Nitrate of 
Potash, Sulphate of 
Prussicacid 



Pulsatilla 

Quicklime 

Rhubarb 

Red Precipitate . . 

Savine 

Silver, Nitrate of 
Soothing Syrups . 
Soda, Caustic. . . . 

Spigelia 

Stramonium 

Strychnia 

Sugar of Lead . . . 



Sulphate of Copper. 
Sulphate of Iron . . . 



ANTIDOTE 

AND 

TREATMENT. 



Method 1. 
Method 9. 
Method 9. 
Method 3. 
Method 9. 

Method 5. 

Give pulverized 

- plaster or chalk, or 

sweetened lime 

water, and milk. 
Method 6. 
Method 9. 
Method 2. 
Method 9. 
Method 9. 
Method 1 and skim 

milk. Do not give 

oil. 
MethodJs- 
Method 2. 
Method 1. 

Method 4. A 1 s • 
give chalk or mag- 
nesia. 

Method 8 (See Cy- 
anide of Potash). 

Method 1. 

Method 1. 

Method 8. Inhale 
ammonia and 
c hi o r i n e from 
moist chloride of 
lime. 

Method 5. 

Method 2. 

Method 1. 

Method 4. 

Method 9. 

Method 4. 

Method 5. 

Method 2. 

Method 5. 

Method 5. 

Methods 1 and 8, in- 
halation of chlo- 
roform. 

Method 4, Glauber's 
or Epsom salts in 
tab lespoonful 
doses in milk. 

Method 4. 

Method 1, magne- 
sia and tea. 



Poisoning and Drowning. 



275 



Poisons and Their Antidotes- -Concluded. 



NAME 

OF 

POISON 



Sulphate of Zinc. . . 

Sulphureted Hydro- 
gen 

Sulphuric Acid.... 
SulphurousAcidGas 
Tartaric Acid . . 
Tartar Emetic. 
Thorn-apple . . . 
Tin, compounds of 

Toadstools 

Tobacco 

Veratrum 



ANTIDOTE 

AND 

fRE ATMENT. 



Warm-water emetic, 
plenty of milk, 

M-thod 8. 
Method 3. 
Method 8. 
Method 3. 
Method 7. 
Method 5. 
Method 1. 
Method 9. 
Method 9. 
Method 7. 



NAME 
OF 
POISON 



Verdigris 
Vermillion. . . 
White Lead. 



Water Hemlock . . 

White Vitrol 

White Precipitate. 

Wolf s-bane 

Yew 

Zinc, Chloride of. 



ANTIDOTE 
AND 

TREATMENT. 



Method 4. 

Method 4. 

Method 4, Glauber's 
or Epsom salts in 
tab lespoonful 
doses in milk. 

Method 5. 

Warm-water emetic, 
milk. 

Method 4. 

Method 5. 

Method 9. 

Method 1. 



Through the kindness of our old time classmate, 
Dr. J. H. Kellogg, we are able to present to our 
readers the preceding able, condensed and com- 
prehensive treatise on Poisoning, Drowning and 
Accidents. It is taken from his " Home Hand- 
Book of Domestic Hygiene." This valuable house- 
hold work contains 1568 pages, fully illustrated, 
and is a vast Cyclopedia of Hygiene, Physiology 
and the treatment of disease. We have no per- 
sonal interests to serve, but from our knowledge 
of the subjects treated, and the able manner in 
which they are handled, we do not hesitate to say 
that this book should find its way to every house- 
hold in the land. Dr. Kellogg is Physician in 
Chief in the largest Medical and Surgical Sanita- 
rium in .: the world. Any letter of inquiry in 
regard to this valuable work addressed to him at 
Battle Creek, 'Mich., or to his general Western 
agent, W. D. Condit, Des Moines, Iowa, will, I am 
sure, receive prompt attention. 



276 



Bl^EA^FASIT, DlHNEFJ AND SUPPER. 



-Gi^S.J 




■^ 



xt>«-^ G)r^ «- 



M& BISLXPEGTANTS. «i 





ACTS in medical science teach us that 
much of the disease which falls to the lot 
of man, is not so much a visitation of 
Providence, as the result of his own igno- 
rance or carelessness. Nature's law? 
must be obeyed ; and although we may 
violate them for a time with seeming*- im- 
punity, she is a strict accountant and remorse- 
lessly collects her dues in her own good time. 

One important factor in communicating disease is 
the atmosphere which surrounds us. It is a mis- 
take to suppose that all outside air is pure. Nor 
are personal presence and absolute contact always 
necessary to convey contagious diseases from one 
person to another. 

It is now known that the germs of disease are 
carried in the air, and a knowledge of their vital- 
ity and of the extent of territory they may cover, 
although emanating from a limited source, affords 
a solution to the problem of plagues and epidem- 
ics which have devastated whole kingdoms, almost 
depopulating them, so that by the masses they 
were regarded as direct "visitations of the Al- 
mighty." 



Disinfectants. 277 



the simple overcoming of any offensive odor that 
may arise. Disease germs are often odorless, and 
therefore cannot always be detected by the ordi- 
nary senses. Neither will the destruction of any 
odor which may be present insure immunity from 
contagion. The copious sprinkling of cologne wa- 
water is good so far as it serves to substitute 
a pleasant for an unpleasant smell, but in this sub- 
stitution there is no release whatever from the 
consequences of coming in contact with the in- 
infectious element. 

A disinfectant, to be of any avail, must be of 
such potency as to destroy the vitality of the dis- 
C germs, thus rendering them harmless. With 
some sources of infection it is useless to contend 
by a resort to the means usually employed as a 
protection against contagion. I should not re- 
main in a yellow fever district during the hot 
months unless duty demanded it. If I were living in 
close proximity to a frog-pond, engendering its 
myriads of malarial germs, to be floated by the 
atmosphere through my house, I would fill up the 
pond, or, if that were impossible, I would vacate 
the house. It would be folly to remain and at- 
tempt to combat them. But if there were a damp 
room in my house, which the sun could not reach 
and ventilation is impossible, and which in conse- 
quence becomes mouldy and a manufactory of foul 
gases loaded with disease germs, I should contrive 
a way to air it as thoroughly and as soon as pos- 
sible, and then make use of some powerful disin- 
fectant to destroy the vitality of the germs which 
remained. 



278 B^ea^fasht, Dinner ahd Supper. 

The following is, perhaps, the best treatise on 
Disinfection we have ever seen, and is taken from 
the " Home Hand-Book of Domestic Hygiene," by 
permission of the author, J. H. Kellogg, M. D.: — 

Dry Earth 

"This is one of the best of all disinfectants for 
solid and semi-solid matters. It is a most excel- 
lent agent for deodorizing excreta. It operates by 
absorbing fluids and foul gases. It must be very 
dry, and the finer, the better. Sand is not good. 
Earth, if wet, is worthless. Dry, powdered clay is 
best. Coal ashes act mainly on the same princi- 
ple, and are good. Dust from the road is a very 
good material. It should be gathered and pre- 
served in boxes under cover, in readiness for use 
in wet weather. Dry earth must be used very 
freely to be effective. 

Lime. 

" Freshly burned lime is another very efficient 
disinfectant for some purposes. It is useful chiefly 
as an absorbent. In damp rooms having a musty 
odor and moldy walls, place several large, shallow 
vessels with a liberal supply of fresh lime, broken 
into pieces the size of a walnut. 

Pulverized Charcoal. 

" This is excellent to absorb and destroy foul 
gases. It must be applied freely, and often re- 
newed. Should be broken into small pieces. It is 
so cheap that it ought to be used very ex- 
tensively. 

" When well or cistern water acquires a foul, 



D:s:NFEGJflANH!S. 279 



sour, or sulphurous smell, it is very impure, and 
should not' be used without filtering through char- 
coal. Very frequently the evil can be corrected 
by putting down into the well or cistern a large 
sack containing a bushel or two of powdered 
charcoal. The sack should be moved about in the 
water several times a day for a few days. 

Chloride of Lime. 

w Excellent to destroy putrid substances, foul 
gases, and disease germs. Its efficiency is due 
to the chlorine gas which escapes from it when 
moistened. 

"Into a gallon of water, put a pound of fresh 
chloride of lime. ( Be sure it is fresh. It is worth- 
less when old. ) Stir well. Philter, or turn off 
after settling. Use freely. 

44 This is an excellent preparation for cleansing 
clothing that has been soiled by the discharges of 
patients. For this purpose, use one quart of the 
solution described, in half a pailful of water. It is 
also very useful for cleansing the hands of nurses 
who may be employed in cases of loathsome or 
infectious disease. After preparation, the solution 
must be used at once or kept tightly stoppered. 

Chlorine Gas. 

44 This is one of the most effective of disinfect- 
ants. It may be prepared in several ways. The 
following are simple and practical methods : — 

44 1. With one and a half pounds of fresh chlo- 
ride of lime, mix one pound of powdered alum. 
This is excellent to use in a sick-room where foul 



280 B^eai^pasjb, Dinner and Supper. 

odors are present, as the chlorine is given off 
gradually. 

" 2. Mix equal parts of chloride of lime and 
muriatic or sulphuric acid. Mix in an earthen ves- 
sel with water equal to the acid by measure. 

"3. Mix together in an earthen vessel equal parts 
of salt and black oxide of manganese, and pour 
on two parts, by weight, of sulphuric acid. 

"About a pound and half of chloride of lime, or 
of the mixture of salt and oxide of manganese, 
with the proper amount of acid, will be required 
for each one hundred cubic feet of air to be dis- 
infected. In using chlorine to disinfect rooms 
which have been occupied by fever patients, all 
colored fabrics, picture-frames, and other articles 
likely to be injured, should be removed, and the 
room tightly closed for twenty-four hours, after 
which it should be aired for two or three days. 
In disinfection, after scarlet fever and diptheria, 
everything used about the patient should be left 
in the room. 

" As the irritating fumes of this gas may be in- 
haled by accident, it will be useful to know that 
they may be antidoted by the inhalation of am- 
monia, or better, by breathing the vapor of alcohol. 

Sulphurous Acid. 

" This well-known bleaching agent is also a very 
good disinfectant. It is even preferable to chlo- 
rine gas for disinfecting rooms and clothing, if 
used thoroughly. It may be used for disinfection 
in the same manner as for bleaching purposes. 
After removing from the room everything that 



D:s::jfeg7a::t 281 



may be discolored by a bleaching agent, as all 
kinds of colored cotton fabrics, and getting all in 
readiness to close the room quickly and tightly, 
place in an old iron kettle some live coals, upon 
which throw the sulphur or powdered brimstone, 
setting the kettle on bricks. 

"Another convenient method is to place in the 
middle of the room, on a piece of sheet-iron, or on 
boards, a few shovelfuls of wet sand. Place in the 
sand several bricks near together, and on the 
bricks two or three hot stove-covers, bottom up- 
ward. Put the sulphur on these, and there will 
be no danger of fire. A hot iron kettle answers 
equally as well. Use two ounces of sulphur to 
each one hundred cubic feet of air to be disin- 
fected. Close the room tightly for twenty-four 
hours, then ventilate for two days and scrub and 
repaper the walls. 

Copperas. 

"Also known as sulphate of iron. For disinfect- 
ing drains, sewers, cesspools, privies, and vessels 
containing the discharges of the sick. It must be 
used liberally, and is, fortunately, very cheap. 

"To use, dissolve in water in proportion of one 
pound to the gallon of hot water. Add for each 
gallon two ounces of commercial carbolic acid. 
Pour into sink-drains a pint every day. One or 
two quarts daily will keep a water-closet in a 
wholesome condition if the trap does not leak. A 
gallon every two or three days will be sufficient 
to keep a privy measurably sanitary after its con- 
tents have once been sufficiently flooded to re- 



282 B^EA^FASTO, DIHMEI^ AND SUPPER. 

move all foul odor. This solution is excellent for 
disinfecting stables and places where horses or 
other animals stand. 

Permanganate of Potash. 

" A most excellent disinfectant, though more ex- 
pensive than the others mentioned. Its best use 
is for disinfecting the discharges of the sick. A 
quantity of the solution should be constantly kept 
in the chamber vessel. Delicate fabrics should 
not come in contact with the solution, as it leaves 
a stain. It may also be well used for purifying a 
cistern, the water of which has become foul. The 
water should be stirred from the bottom when it 
is poured in. 

" For use, dissolve one ounce in three gallons of 
water. For cisterns, use one ounce to the gallon, 
and add until the pink color fails to disappear in 
half an hour. 

" As is the case with copperas, sulphate of zinc, 
and similar disinfectants, permanganate of potash 
is not volatile, hence it does little, if any, good to 
keep vessels filled with the solution standing in 
sick-rooms unless it is otherwise used. 

Ozone. 

"This most active disinfecting agent may be ea- 
sily produced in two ways, as follows: i. It may 
be produced gradually by means of fragments of 
phosphorous partially covered with water in a sau- 
cer, or by wetting a bunch of phosphorous matches 
and suspending in the room. The ends of the 
matches must be kept moist by frequent wetting. 
By mixing with a solution of one part of per- 



DISINFSGIPANIPS. 283 



manganate of potash in ten of water, an equal meas- 
ure of sulphuric acid. This is an admirable disin- 
fectant for use in the sick-room, as it Is very power- 
ful, and has not a very disagreeable smell in quan- 
tities in which it is useful. Either method of pro- 
ducing it may be employed. 

"Ozone is nature's great disinfectant. It is pro- 
duced by various natural agents, such as electrical 
discharges, the gums of certain forest trees, the 
perfumes of flowers, and a great number of other 
means, which are in constant activity, keeping 
good the supply which is exhausted by the de- 
struction of the noxious vapors, germs, and vari- 
ous other agents destructive to human life which 
teem the air. The value of this wonderful agent 
as a disinfectant is but just coming to be appreci- 
ated in some small degree. It is to be hoped that 
ere long some means will be devised by which it 
can be cheaply manufactured in great quantities, 
when it may be made the means of doing an in- 
calculable amount of good ; as, for instance, in de- 
stroying the poisonous emanations from swamps, 
marshes, and othor sources of atmospheric poisons." 



1 



Im^JSS 



t£ 



#V PART FOUR. * 



«' r r »! 

/, Jiiitfs to Jiousel^eepers & 



-S mo f^OUSE-KEEPEI^S. 



287 



f * TT- -*" • «* ^ «' • 





fc GOOD house-keeper is a rare prize to 
the family. She arranges the affairs of 
the household, so that they move on 
smoothly, -without perceptible jar or 
friction. In some way or another the 
vexations and difficulties of every-day- 
life are reduced to a minimum by her magic in- 
fluence. Some one said in our hearing not long 
ago, "What is the use to educate girls, and give 
them accomplishments ? They marry and become 
household drudges, and, within a year, would ex- 
change all their knowledge of literature, science 
and art for the faculty of getting up a good din- 
ner, and running the household machinery smooth- 
ly." This is partly true and partly false. Most 
girls are only half educated. They learn what can 
be learned in the schools as well, may be, as their 
brothers. Then the boy receives special training, 
generally for some trade or profession, while the 
girl, having no definite aim in life, usually spends 
her time to little purpose. It is seldom that her 
family see the necessity for her mind to be di- 
rected into some practical channel, and so time 
slips away, till the girl glides into womanhood. 



288 Brea^fasui, Dinner and Supper. 

Soon comes the responsibilities of the mistress 
of the household, and the duties of wife and 
mother. Too often she is unprepared to meet 
these obligations. She has had no discipline 
in house-keeping. Her duties seem irksome, be- 
cause of her incompetence.. She takes life hardly, 
because she is inexperienced. Everything goes 
wrong. Most things are illy done, through lack of 
dispatch and skill that come only by long prac- 
tice. She grows tired, fretful, and unhappy. The 
life that should be full of satisfaction, becomes a 
burden, and the dreams of youth utterly fail of 
fulfillment. 

All this is as it should not be. While the girl 
is being educated in books, she should also be 
trained in all the duties of a house-keeper. This 
should be begun almost in childhood. The tasks 
set her should be made pleasing and inviting. 
She should have every encouragement to study 
and practice cookery and domestic economy. 
Most girls will become easily interested in house- 
hold lore. Those who do not, are usually the few 
who possess some special genius too great to ad- 
mit of any division of interest. When the girl 
leaves school, let her take a responsible position 
in the family, and, under her mother's tu- 
telage, learn the art of house-keeping. It will 
prove an invaluable acquistion, and all her life she 
will be thankful for the wise forethought that for- 
tified her for the trying duties of life. Such 
a trained woman will never be a drudge in her 
own house. Her time will be spent to advantage. 
Her work will be arranged to save fatigue and 



r)lN»HS CTO r)OU"SE-KEEPEI^S- 2S9 



confusion, and all the little comforts and elegan- 
cies of home will have their appointed time and 
place. She will not find it necessary to isolate 
herself from society. She will not serve dyspep- 
sia and biliousness with her dinners. 

If one's early education has been neglected in 
the matter of house-keeping, it can be rectified in 
later years by patient attention, and persistent ef- 
fort in the right direction. System is everything 
in house-keeping. I Live a place for everything^ 
and an appointed time for all the various tasks of 
the household ; then, if unexpected emergencies 
arise, they cm he met with equanimity, and time 
cm be found in which to attend to them. 

It is advisable f<>r young hot. pers to di- 

vide their time according to their best judgment, 
and follow a written program, which the}' have 
prepared, as carefully as possible. The time saved, 
and labor lightened by such a system, can hardly 
be estimated. Have a day for washing, baking, 
cleaning .house, cleaning silver, and all the regu- 
larly returning labors of the week. We give a 
program which we have found satisfactory in ar- 
ranging the work of our own household ; but 
every house-keeper must be a judge unto herself 
for her own particular household. 

Monday. — The family washing, and, if there are 
two or three to divide the work among, the bak- 
ing can be done with the same fire. 

Tuesday. — Ironing ; and if there is plenty of help, 
pies and cake may be baked. 

Wednesday. — A part of the house may be 
cleaned and swept. Probably the kitchen, dining- 



io 



290 Breakfast, dinner and Supper. 

room and pantry would be best to commence 
with. 

Thursday. — The clothes that have been aired on 
the clothes-horses, either by the fire or in the 
sun, may be sorted and put away in their respect- 
ive drawers and wardrobes. Those, that need re- 
pairing can be placed in a basket, which may be 
kept conveniently at hand, so that the mending 
may be done in odd leisure moments. The parlor 
and bedrooms may be cleaned and swept. 

Friday. — B ak i ng. 

Saturday — May then be made a day of rest 
and recuperation. 

An eminent authority has said " House-keeping, — 
word of grace to woman ; word that makes her 
the earthly providence of her family ; that wins 
gratitude and attachment from those at home, 
and a good report from those that are without. 
Success in house-keeping adds credit to the wo- 
man of intellect, and luster to a woman's accom- 
plishments. It is a knowledge which it is as dis- 
creditable for any woman to be without, as for a 
man not to know how to make a living, or how 
to defend himself when attacked. He may be ever 
so good an artist, ever so polished a gentleman, 
if deficient in these points of self-preservation, you 
set him down for a weakling, and his real weight 
in society goes for very little. So, no matter how 
talented a woman may be, or how useful in the 
church or society, if she is an indiffcrct house- 
keeper it is fatal to her influence, a foil to her 
brilliancy and a blemish in her garments." 



ROUGE-'^EEPE 291 

The Principles of House-keeping 

Arc readily imbibed by the young girl. Home is 
the school in which she can best learn domestic 
economy, and her mother is the proper instructor. 
Let certain daily tasks be imposed on the little 
girl, and responsibilities be assumed by her, not to 
be made irksome, but, on the contrary, as inter- 
esting as possible. Let her play at house-keep- 
ing under her mother's gentle supervision, and, our 
word for it, she will grow up realizing the impor- 
tance of a woman's domestic life, and qualified to 
meet its requirements. Method and dispatch are 
essential to good house-keeping, and these can- 
not be acquired in a day. They are the outgrowth 
of years of practical discipline. 

We heard a lady say not long ago " What is 
the use to educate our girls? They marry and 
become household drudges, and their learning is 
thrown away." 

Not so. Setting aside the advantages of educa- 
tion in a social or literary career, as fitting a wo- 
man for exalted station as well as for an intelligent 
companion for her husband and friends, and a wise 
and honored mother. Education helps a woman in 
her household. The discipline of study, the habit 
of thought, of reasoning from cause to effect, are 
of great value to the house-keeper. The order, 
method and application learned in the schools and 
pursuance of history and scientific studies are of infi- 
nite value to the woman who manages her own 
house. House-keeping is a profession, and tact, 
policy and skill in the calling come through years 
of intelligent practice. 



292 Bi^EA^FAsm, Dinner and Supper. 

The good house-keeper must not only see to 
the ordering of good and nutritious food, but 
must have supervision of its preparation. She must 
see that the whole house is kept srcupulously 
clean, that it is thoroughly ventilated from garret 
to cellar, that the bedrooms, especially, are free 
from dampness, the clothes well aired, the rooms 
sufficiently warm, the sunshine allowed to enter 
freely during at least some part of each day, when- 
ever it is possible for it to have access, and, in 
short, to see that all things are arranged for the 
comfort and convenience of the family. To do all 
this without disagreeable obtrusiveness, without 
hurry and confusion, or the excessive fatigue, which 
is injurious to the health, and gives pain to our 
friends, is indeed a more difficult thing to do than 
to command an army, or to lead a forlorn hope. 

Rules and regulations may look well on paper, 
but every woman must, by practical experience, 
find out what is best for her to do, and when to 
do it, and in what manner. It is for her to ar- 
range her own program. But once arranged, it is 
well not to depart from it without sufficient cause. 
To formulate a system is easier than to work by that 
system. The inclination to procrastinate is very 
strong with some ; and others feel a strong desire 
to do a thing, or not to do it, as the impulse of 
the moment suggests. To conquer these tenden- 
cies, and force one's self to systematic action and 
prompt discharge of each daily returning duty, is 
a heroism seldom appreciated, because only the 
individual who conquers knows how great a battle 
she has won. But out of this triumph arises or- 



r):N7S rpo f^OUSE-I^EEPE^S. 293 

der, where had reigned confusion ; ample time for 
everything, where all had been hurry and trepida- 
tion. The advantage gained is so great, the leis- 
ure earned, so refreshing, that the wise housewife 
makes up her mind that hereafter she will rigidly 
follow the schedule, f<>r the da}' and week, which 
she has carefully prepared. 

It is to be hoped that our house-keeper has a 
sympathizing friend and assistant in her husband. 
It is t<> be hoped that he will be willing, not only 
to help her plan, but to aid her in carrying out 
her plans. And for that matter, how important it 
is that husband and wife should consult together 
about their mutual affairs. A wife should know 
the exact state- of her husband's finances, his pros- 
pects, his apprehensions, and the general state of 
his busiiv It is often said that men are 

ruined by their wives' extravagance ; while, in 
nine eases out of ten, the wife would have cheer- 
fully joined her husband in economizing, had she 
known the true state of his business. Perfect con- 
fidence between husband and wife, and pleasant 
consultations concerning the ordering of the house- 
hold, would tend to lighten the duties and re- 
sponsibilities of both, and make house-keeping a 
success and a pleasure. 

In building or buying or leasing 

Your House, 

Do not let mere external appearance influence you 
too much. Look to the comfort and convenience 
of the prospective occupants. The sitting room 
should be cheerful, light and airy, and large enough 



294 Bp.ea^fast*, Dinner and Supper. 

to accommodate occasional groups of friends. The 
bed-rooms should be easily ventilated, and situa- 
ted so as the sun could shine into the windows 
during some part of the day. The stairs should 
be of easy ascent, with broad steps ; the cellar, 
dry, well-drained and ventilated. At least three 
feet of the walls should be above the surface of 
the ground, thus giving room for good sized win- 
dows, which should be opposite each other, if pos- 
sible. If not, then ventilating shafts and traps 
should take their place. Last, but not least, 

The Kitchen 

Should be large, airy and well-lighted. Econo- 
mize where else you will, but let the kitchen be 
comfortable, convenient and pleasant. To the wo- 
man who does her own work, it is of the greatest 
importance that her chief place of business should 
be cheerful and suited to her needs ; and if the 
work of the kitchen is done by servants, be sure 
it will be better done, and the workers will be 
more contented and faithful, than if the kitchen 
were dark, damp and disagreeable, giving them 
the impression that their employers cared little 
for their comfort and convenience. 

The appointments of the kitchen should be such 
as to render the work light as possible and satis- 
factory. There should be, at least, two windows 
in the kitchen ; three is better. The range should 
occupy a place where there can be plenty of light 
in day or night. It should stand high enough 
from the floor to prevent too much stooping, which 
is very tiresome. The sink should be near a win- 



^INIPS WO F^OUSE-^EEPERS. 295 



dow ; and a long kitchen table should extend from 
one end of it. One can then wash dishes at the 
sink, drain them, wipe them, and pile them on 
the table with no waste of steps. While the 
kitchen should be large and airy, it is also impor- 
tant that it should be warm and comfortable in 
winter. A dark, gloomy kitchen, cold in the win- 
ter and hot in the summer, is an abomination too 
common in our land. 

A Large Pantry 

Should open off the kitchen, and, if on the same 
floor, it should be convenient to the dining room. 
The pantry should be well shelved, furnished with 
tipping chests for flour, meal etc., pastry table and 
refrigerator. Much labor-saving machinery will 
find its way into a well-ordered kitchen. A pat- 
ent egg beater, a kitchen grindstone, screwed down 
to the table, a patent washing machine and 
clothes wringer, save a great deal of tiresome 
work and time that can be devoted to other things. 
The floor should be of some hard, fine-grained 
wood, like white oak or Oregon pine. It should be 
very smooth, well-seasoned and oil finished. It 
can then be very easily cleaned by wiping up with 
cold or hike-warm water. If the floor is of soft pine 
it would be a saving in the end to cover it with 
linoleum or oil cloth, as paint is sure to wear off 
in spots and grow dingy. 

There is one thing a good house-keeper should 
never neglect, that is to see that all dranage from 
the kitchen is in perfect order, that no foul odors 
lurk about the waste pipes, no slops are allowed 



296 Bp^ea^pasw, dinner and Supper. 

to accumulate, no refuse matter thrown out about 
the premises. Disease and death lurk in imper- 
fect drainage and reeking cesspools. If your home 
is in the country, and you have no system 
of sewerage, then be sure that the slop barrel is 
carted off a good distance from the house, and a 
quantity of fresh lime thrown upon the contents, 
and into the empty barrel. By the way, 

Unslaked Lime 

Is an excellent deodorizer and disinfectant. It is 
cheap, and should be kept for use about the house. 
It is excellent for purifying sink pipes, ditches, etc. 
If scattered about a cellar it will absorb the damp- 
ness, remove the musty smell, and sweeten and 
purify it. 

It is also very convenient to have a jar or keg 
of lime water to use about the kitchen. Put half 
a peck of unslaked lime in a ten gallon keg, pour 
the keg full of boiling water. Let it set till 
cold, then cover and keep for use. It is good for 
rinsing out the milk vessels, sink and pipes, fruit 
jars, and for a variety of purposes. The kitchen, 
and all its premises should be sweet and clean, 
free from bad odors, and unsightly rubbish. The 
custom of building fine, large houses, with spacious 
halls, bedrooms, drawing rooms and dining rooms, 
and then tucking a diminutive extension to the 
back for a kitchen, with low ceiling, small windows 
and little room, is an abomination born of a love 
for display. Where it is possible, the kitchen 
should have its little flower garden, its trailing 
vines about the windows and porch, its shady trees 



JJihips no F^OUSE-I^EEPE^S. 29' 



to temper the sunshine. The eyes of the tireo 
workers in the heated kitchen, should be refreshed 
by glimpses of twinkling leaves and bright blos- 
soms, and green grass plats. In cities where all 
this is impossible, a few pots on the window ledge, 
with bright geraniums or fragrant heliotropes, or 
other easily cultivated plants, brighten the room, 
and keep alive the love of the beautiful in the 
hearts of those whose daily labor confines them to 
the kitchen and its precincts. A pretty window 
box, arranged as a jardinierre with blooming 
double petunias an ivy vine trained on a wooden 
or wire frame, a few free blooming geraniums and 
fuchsias, is easily cared for, and the plants thrive 
well in the moist, warm air of the kitchen, where 
more or less steam is escaping from boiling pots. 

Furnishing and Decorating. 

In these days, those who can afford it, put their 
houses, so to speak, in the hands of professional 
decorators and furnishers. A certain firm, who 
make such matters their business, take the house 
fresh from the hands of the builder, and, having 
consulted with the proprietor as to cost, general 
preferences and special plans, proceed to decorate 
and furnish the whole house in the highest style 
of aesthetic art. When the keys are handed over 
to the proprietor, he has only to walk in and take 
possession. Everything is in perfect order ; the 
house-keeper finds the fire burning in the range, 
the dishes in the cupboard, the napery in their 
drawers, the towels distributed in the bedrooms, 
and every little convenience ready at hand, from 



298 B^EA^FASUl, DINHBI^ AND SUPPER. 

kitchen and cellar to drawing room and hall. 
Nothing has been forgotten or mislaid. House- 
keeping begins as if it had only left off the night 
before. All is done by those whose business it is 
to study effects in color and material in decoration 
and furnishing, as well as convenience in the < de- 
sired appointments. 

But for those whose means are more limited, 
who wish to furnish their homes neatly and ele- 
gantly, without the expense of professional artists, 
we would give a few hints that may be of some 
assistance. In the first place, make up your mind 
as to the money you wish to expend in furnish- 
ing and decoration. Then arrange a plan of each 
room, and go to work with the help of a 
good workman from the shops. A great deal will 
depend on the purity and accuracy of your taste, 
and your knowledge of the harmony of colors. 
Care should be taken in furnishing a house, to se- 
lect durable, as well as handsome, furniture, car- 
pets and curtains. It is very desirable that the 
furnishings should not grow faded and shabby 
looking when only half worn out. Brussels or 
three-ply carpets of oak and green, or brown and 
green, or deep maroon will look well as long as 
a shred lasts. Also, in Brussels, a very light car- 
pet, white, or some ground with bright flowers, or 
arabesqe figures, is very durable in color, and does 
not soil easily, as might be supposed. In fact, it 
does not show dust so readily as darker shades. 
Avoid carpets with very large figures, unless the 
room is very large. Small, or medium sized fig- 
ures, in a graceful pattern on a moss colored 



Y}inws mo F^OUSE-^EEPB^S. 299 

ground, makes a satisfactory carpet for an ordina- 
ry sized room. The main colors should be rest- 
ful to the eye, and the design not too elaborate. 

The Curtains 
Should harmonize with the carpet and with the 
general tone of the furnishings. A very pretty 
and inexpensive curtain is made of cretonne in the 
new, bright, artistic patterns. Some of the designs 
in flowers are almost as trim and beautiful as the 
brush of the artist could make them. Make the 
curtains full, line with a neutral tinted silesia, hang 
on poles, and loop back with bands of the same, 
and you have elegant curtains, at a comparatively 
small cost. Shacks may be hung next the win- 
dows, with lace curtains draped over them. A 
handsome lace lamberquin of cretonne in some 
harmonizing color and pattern, edged with plush 
balls or fringe may be used if preferred. A pret- 
ty summer curtain is of chintz, of a color harmoniz- 
ing with the other furnishings. Muslin may be used 
edged with lace, and shades hung inside. A very 
pretty material is the new scrim, in cream or cop- 
per color. Shades may be decorated by hand 
painting or pretty transfer pictures, and edged 
with heavy Nottingham lace. 

We should be thankful that the stiff parlor suits 
of chairs and sofas are no longer regarded as a ne- 
cessity. Instead we may have comfortable easy 
chairs of dissimilar designs, low couches, light 
rattan rockers, and comfortable splint-bottom chairs. 

Heavy Upholstery 
Is not looked upon with as much favor as former- 
ly, and, if used in summer, should be covered 



300 Bi^EAi^PASJit, Dinner and Suppep,. 

with cool linen, which may be washed when re- 
quired. Thick rep and plush hold a quantity of 
dust, and may harbor disease and contagion. 
Light chintz cushions are much to be preferred. 
There should be a prevailing taste of color in a 
room, with here and there a dash of color in up- 
holstery, a bright lambrequin, a soft rug, or bit of 
fancy work. The walls should correspond, to some 
extent, with the carpet, so that no startling lines 
of demarkation are forced upon the sight. Much 
taste may be displayed in the border, and the dec- 
oration of the ceiling. These matters are usually 
left to professionals, but it is well enough to mark 
our own individuality of taste in the rooms that 
are to be occupied by us the year round. 
One word on the subject of 

Dining Rooms. 

Don't carpet them. Have a hard wood floor. 
Two kinds and colors of wood, in some pretty de- 
sign, is, of course, to be preferred ; but a plain 
hard wood floor, nicely oiled, is good enough. It 
may be wiped up, with little effort, every day, and 
kept free from dust and grease. A soft, thick rug 
may be placed under the table, extending well be- 
yond the chairs, so that the feet may rest on it. 
This may be well shaken every day with but 
little trouble. In this way, the dining room is 
kept sweet and clean, free from odors, and any 
impurity. The old Virginian custom of taking up 
the carpets every summer, and cleansing the floors 
with cold water every day, is a good one. It 
keeps the house clean, fresh, and cool ; but it is 



JOINTS JPO rjOUSB-^BEPB^S, 301 



doubtful whether we can ever conquer our preju- 
dices in favor of carpets, both summer and win- 
ter, at least in the bedrooms and parlors. 

When all is arranged, have regular days for 
sweeping and cleaning. Do not attempt to sweep 
the whole house in one day. In ordinary families, 
once or twice a week is enough to sweep the bed- 
rooms and parlors. Put rugs on the porch and in 
the hall, and by persistent effort, teach the chil- 
dren and servants to leave the dust or mud out- 
side the rooms. This habit of cleanliness is soon 
acquired, if the mother and mistress, kindly, but 
firmly insists on its enforcement, and does not get 
tired of mildly sending the boys back to wipe 
their feet on the rug outside, to take off their 
overcoats and hang them in the hall, and remove 
their overshoes before coming into the sitting 
room. 

The good house-keeper should not, however, al- 
low herself to be too fastidious and exacting. 
This would be steering clear of Scylla, to run 
aground on Charybdis. Home may be made hate- 
ful by the continual "nagging" of the mistress of 
the household, on the matter of cleanliness. The 
children cannot be allowed to play in the house, 
or spread their books and pictures on the reading 
table, because they make " such a muss." The 
husband, coming in from a hard day's business, 
glad to get within the home circle again, has a 
damper thrown on his spirits by being reminded 
of the dust on his boots, or the snow on his hat, 
or of the fact that he has thrown his overcoat on 
a chair, or his gloves on the table. Better a 



302 B^EA^FASUl, DINNER AND SUPPER. 

thousand times let the offense pass by, or quietly 
and unostentatiously remove the offending objects. 
One of the great draw-backs to comfortable 
house-keeping, and something that drives whole 
families to the boarding house or restaurant is the 
difficulty in securing good and intelligent 

Servants. 

In some way house work has come into disrepute 
among the working class. Many prefer the shops, 
the factories or the hotels. 

The tidy, thrifty maid of all work, who manages 
the bulk of the work in small families, who bakes, 
washes, irons, cooks and waits on table, cleans 
house, sweeps, dusts and scrubs, and takes about 
the same interest in the house and family as she 
would if they were her own, is a jewel hard to 
find. The modern conflict between employer and 
the employed has invaded the kitchen and driven 
to other callings the best of our domestics. Many 
girls who leave service in families, give up good 
homes, good board, pleasant bedrooms, pleasant 
surroundings, the friendly care of their employers 
in case of sickness, and the friendships springing 
from their relations with the family, for crowded 
unhealthy lodgings, poor food, gloomy surroundings 
and bad company in the crowded factories and 
shops. They take their fate in their hands and 
become but a mere atom in the struggling 
masses of humanity. And very likely when their 
board, clothes and lodging are paid for they find 
that they could have saved more money doing house- 
work in the places that they have left. House- 



TAINTS TO r}OLtSE-^EEPEr?S. 3Cvi 

work is honorable, and the variety of labor called 
for makes it much more healthful than strict con- 
finement to one steady work. Cooking is a science 
and an art combined. Girls who learn cookery 
thoroughly find no difficulty in obtaining first class 
situations, and commanding good wages. 

Mistresses are partly to blame for the disincli- 
nation of girls to enter service. They have looked 
too much upon their servants as so many rhachines 
out of which so much labor can be ground. They 
have thought little of their comfort, their conven- 
ience and health, much less the good of their 
souls. This is a sure way to make servants un- 
faithful, careless and idle. They understand at 
once that they are not respected, or trusted, or 
cared for, and they retaliate in kind. Like mis- 
tress, like maid, is often, though not always true. 

Let the mistress show her servants that she con- 
suks their happiness and comfort, that she re- 
gards them as of the same flesh and blood with 
herself, and deals with their faults patiently though 
firmly, and a bond of friendship and respect will 
soon be formed between mistress and maid. In 

Dealing with Servants 

Have their various duties well defined, and thor- 
oughly understood by them. Leave nothing to 
be taken for granted. Explain carefully what you 
require of them, and be sure first that you require 
no more than is right for them to perform. Then 
insist on the proper performance of each duty. 
Do not scold ; that would ruin your influence, by 
lessening their respect for you. But do not tire 



304 Bp,ea^fasjh, Dinner and Supper. 

of quietly, but firmly repeating your charges till 
the work is uniformly done to your satisfaction 
and in accordance with your directions. 

Do not expect too much of your undisciplined 
domestics. Be satisfied if you are able to teach 
them what you want them to do. Remember that 
most of them have grown up without proper 
restraint or instruction, and try earnestly and 
kindly to correct what is wrong in their habits 
and training. 

In many cases you will be successful ; you will 
succeed in training them to your mind, and they 
will appreciate your kindness and patience. There 
is no just cause for antagonism to exist between 
mistress and servant. It is unnatural and uncalled 
for, and more blame should be attached to the 
mistress than to the maid for such a state of af- 
fairs, because of the superior education and ad- 
vantages of the former, and her presumably greater 
intelligence and self restraint. 

The mistress of a house should have a 

General Supervision 

Of it. She should know just how faithfully the 
work is performed, and have stated times to inspect 
the various parts of the house, and to see if her 
orders are attended to. This is a pretty effectual 
cure of a tendency in any servant to grow lax in 
his or her duties. A few exposures, and kindly re- 
monstrances, are usually sufficient to prevent any 
repetition of the offence. A good way is to have 
the task done in a right manner under your per- 
sonal supervision. This should be required in all 



F^injps mo F^ouse-j^eepe: 305 



kindness of spirit, which will usually secure prompt 
obedience. If it is known among the servants 
that the mistress of the house may be expected, 
at any time, in the kitchen, the pantry or the 
cellar, viewing with critical eyes everything per- 
taining to the house-hold machinery, it will be a 
great incentive to the faithful discharge of their 
duties. The relations of mistress and servant are 
n<»t. and should not be made, antagontistic to each 
other. There should be a willingness on the part 
of each to lighten the labors, and brighten the 
daily life of the other. But, supposing the greater 
intelligence to be possessed by the former, it is to 
be expected that the greater efforts in that direc- 
tion should be made by her. 

She should rid herself of petty prejudice, the 
inclination to gossip about " my girl," the stale 
illusions to the " irrepressible conflict," and any 
tendency to be unreasonably exacting. 

The woman who 

''Does Her Own Work" 

Is prehaps the most independent, and if she has 
only a small family, each member of which is, in 
a manner, a helper, her work is not so tiresome 
and perplexing as hers who has a large house 
and corps of servants to superintend. Some of 
the happiest families we have ever known were 
those who lived in modest but comfortable homes, 
who employed no help, but apportioned out the 
work among themselves. 

A good deal of wise management is necessary 
to prevent the work from becoming drudgery. 



306 B^ea^pasjp, Dinner and Supper. 



Thorough system, rigidly adhered to by the workers 
in all departments of the home, will usually smooth 
out the rough places, and give time for out-of- 
door exercise, reading and society. To have reg- 
ular hours and days for doing everything about 
the house, to put everything in its place, to have 
every utensil ready for use, and the baking, wash- 
ing and mending done at stated times, goes a long 
way towards oiling the whole of the household 
machinery, and saves much time that can be 
given to higher thoughts and fancies. The wo- 
man who " does her own work," should be a good 
cook, a good house-maid, and a good laundress. 
These are three separate professions which take 
time, practice and intelligence to master. The 
young wife who first goes to house-keeping with 
only two in the family, thinks that the work will 
be nothing, she will have ample time for everything, 
and leisure to practice her music, to sing for her 
husband, to visit and read. She has, perhaps, 
played at cookery and house-keeping under her 
mother's eye at home. She feels competent for 
the tasks before her ; but before the first week is 
over, she has a great mind to be discouraged. 
Things do not turn out as she expected they 
would. The bread falls, the feather cake is a fail- 
ure. She sits down with her husband to the din- 
ner table, conscious of looking tired, red-faced and 
annoyed ; ashamed of the roast, which is a little 
over-done, and of the pastry, which somehow has 
the under crust soaked. She finds that house- 
keeping in earnest, is a profession which requires 
study and constant watchfulness and practice. 



IJlNWS TO f^OUSE-^EEPERS. 307 



She need not be disheartened, for, by daily ex- 
perience, all the difficulties that at first beset her 
are removed, or greatly reduced. Continuous ac- 
quaintance with the range enables her to manage 
it with success. She soon learns how to heat it 
for different purposes. The bakings and the roasts 
and the pastries soon become uniformly good. By 
repeated trials, she learns how much stirring the 
cake needs, how much time is necessary for the 
bread to sponge, and how long the loaves should 
set ; wh.it heat the oven should have to bake 
them, and just how to bring that delicate brown 
to the crust. By degrees she overcomes the per- 
plexities of her daily life. The wheels run on 
smoothly. Her duties seem simplified, and the 
routine of domestic life ceases to be irksome ; 
while achievement in cookery, or other branches 
of house-keeping, bring welcome words of com- 
mendation from her loved ones, and a sense of 
triumph to herself. She will have many an hour 
to devote to her favorite pursuits, whatever they 
may be. She will find time to cultivate her mind 
and to mingle with her friends. The path that 
seemed at first to be strewn with difficulties, will 
become pleasant. 

A few practical suggestions here, may be of ben- 
efit to young and inexperienced house-keepers. 
We have found that it greatly facilitates the op- 
erations of cooking, to have all the utensils, the 
pots, pans, sauce kettles, and other vessels of daily 
use, ready at hand, in their places, clean and 
sweet. There is then no time lost in hunting for 
stray vessels, or cleaning them when found. It 



1308 Bi^EA^FAsnr, Dinner and Supper. 

takes much longer to thoroughly cleanse a vessel 
after it has been set aside dirty, or containing 
some food that had been cooked in it, than it does 
to cleanse it at the proper time, when you have 
[lice hot soap suds, and every thing prepared to 
-wash such vessels. You will save time by dishing 
out what is to be saved, and putting the pots and 
pans to soak until you are ready to wash them. 
Have all the kitchen spoons, knives, forks, and 
other utensils clean and handy in their places. 
This is a great help when you come to cooking. 

It is of great importance to have the range in 
good order. Learn everything to be learned about 
it. Know how to clean out the ashes, and how 
to manage the drafts and dampers. Do not let it. 
get clogged with soot. If you burn soft coal, and 
there is a tendency to fill up with soot, you will 
find it a very good thing to burn a few hand-fulls 
of cobs every day. It keeps the pipe nice and 
clean. In most places corn cobs can be bought 
by the load. And where they are used in con- 
junction with soft coal, the pipes never need to 
be cleaned. 

Dish-washing is almost a fine art. We have 
been accused of making a hobby of dish-washing. 
But it should, at least, be considered a matter of 
some importance. It is as easy to wash dishes 
nicely as to wash them illy. 

A good way is to first wash them in hot soap 
suds, placing each dish in another pan, then pour 
over them clean hot water, and wipe them quickly 
with soft dry towels. They will polish easily and 
beautifully. Silver should never be washed in 



F^INIPS 70 HoUSK-J^EEPi: 809 

p suds, unless you wish it to soon look like 
pewter. Wash it in clear hot water. Rinse in 
hot water in another pan, and wipe quickly on a 
soft dry towel. It will shine brightly and keep in 
excellent order, requiring no cleaning if used 
every day, unless it be rubbing off egg stains, or 
something of that sort with a little silver soap. 
The silver which is not used so often may be 
kept bright by rubbing frequently with a chamois 
skin, or the soft side of cotton flannel. Too fre- 
quent cleaning with chemicals is injurious to silver 
or plated ware, and is not needed if care is taken 
to wash it properly and keep it dry and free from 
dust or stain. Glass ware should be washed like 
silver and dried quickly and thoroughly. There 
is no excuse for dingy silver, and cloudy china 
and glass. It is easier and much more satisfactory 
to have them clear, bright and clean. Plenty of 
hot water, a little soap, two dish pans and clean 
nice dish clothes and towels are all that is re- 
quisite for this. Apropos of dish cloth's, we 
would say that nothing is more abominable than a 
dirt}-, greasy dish cloth. Charity has not a man- 
tle broad enough to shield such a disgrace. It 
breeds foul odors, and their attendant ills. The 
dish cloths should be regularly washed out, scalded 
and dried, in the sun and air, if possible. There 
should be separate cloths used for the china and 
silver and glass. All this is easily managed, and 
the work of washing dishes, when thus reduced to 
a system, is much more rapidly accomplished than 
if done in a slovenly, hap-hazard way. 



310 b^ea^fasct, Dinner and supper. 

Any vessles used for milk should be thoroughly 
washed and scalded every day, then rinsed in 
cold water and exposed to the air or sun. They 
will then keep milk sweet much longer than if 
not properly cleansed. Milk should always be set 
in a sweet, clean place, ventilated, and not used for 
meats and vegetables, as it readily absorbs noxious 
gases and impurities. If the cellar must be used for 
a milk room and general storehouse, then care should 
be taken to thoroughly ventilate it, and to keep it 
clean of all odors and impurities. Scatter plenty of 
fresh lime about. Whitewash frequently, and keep 
the bins and barrels free from decaying fruit and 
vegetables. Butter too should be kept in a clean, 
cool place, as it, also, imbibes impurities very 
readily. Milk and butter become ministers of dis- 
ease and death when charged with the poisons of 
an impure atmosphere. 

One word on the subject of refrigerators. It is 
some trouble to keep them clean, but it pays. 
Keep the ventilator open, cleanse the whole ice 
tank, water reservoir and cupboard, twice a week. 
Keep pretty full of ice, and do not crowd all sorts 
of food promiscuously together in it. Of course 
perfectly fresh meats do not, in such a cold at- 
mosphere, throw off any property that would taint 
butter or milk ; but careless servants and others 
thoughtlessly put cooked meats, vegetables, cheese 
etc., with milk, butter and cream in the refrigera- 
tor. It is thus made a nuisance and a poisoner, 
where it should be a great convenience and pre- 
server of food. 



F>:nits mo F^ouse-j^eepei^s. 311 

When we come to 

Planning out Housework 

We arc too apt to over-crowd our time. We 
set a stated time for this, that, and the other 
task, and it all seems easy enough to accomplish 
in the day, and leave two or three hours of leis- 
ure besides. But we have not allowed for various 
hindrances, for a moment or two of needful rests 
between whiles, or some unexpected interruptions. 
So we find ourselves at the end of the day, tired 
and jaded, with some of the work we had laid out 
undone, as likely as not the very things it was 
most important to have done, and no time left 
for rest and recuperation. 

The trouble was, we planned too closely. We 
tried to do too much, and the whole day was 
crowded and unsatisfactory. We were too tired 
in the evening to chat with our husbands, or to 
amuse the children, or to go out to the lecture or 
concert. It is our duty to keep fresh and youth- 
ful as long as possible, to endeavor to retain our 
health, strength and spirits. This cannot be done 
if we work on the high-pressure principle, and put 
in every day for all we are physically worth. Bet- 
ter live more simply, leave unessentials undone, 
and get time to rest and brighten up for our 
family and friends. When husbands return from 
the business of the day, it is much more satisfac- 
tory to them to meet a cheerful, tidy looking 
wife, than to be able to sit down to the most elab- 
orate supper, in the most tastefully arranged room, 
opposite the tired, worn wife, whose every move- 



312 B^ea^fasct, Dinner and Supper. 



ment and look pronounce her over-worked. If we 
cannot afford to employ help to lighten the house- 
hold labors, let us at least simplify these labors as 
much as possible. 

Women are Slaves 

Over what is of little consequence. It is pleasant 
and right to have the house clean and bright, 
the windows shining, the paint clean, and the fur- 
niture free from dust. But when cleanliness be- 
comes a hobby, comfort disappears. The woman 
who is continually armed with a broom, a brush, 
or a mop. is a nuisance. She shuts out the clear, 
invigorating air, because it brings dust on its wings. 
She shuts out the health-giving sunshine, because 
flies follow the sunshine. She shuts out the chil- 
dren from the best room, because children bring 
disorder and dirt with them. In truth, her whole 
life is a crusade against dirt, and she is a martyr 
to the cause, for she wastes her life in the une- 
qual strife, grows old, and worn, and fretful in it. 
It finally triumphs over her, and she succumbs, but 
only with the last gasp. 

This spirit of hunting wildly for dirt, watching 
to see if it is not brought in on somebody's boots, 
or blown in, or smuggled in mysteriously, becomes 
a mania, and occupies the mind to the exclu- 
sion of more elevating thoughts and aims, which 
are likely to bring more happiness to one's friends. 
We must not be so carried away by immaculate 
house-keeping, as to forget that we have family 
and social responsibilities incompatible with con- 
tinual and unnecessary drudgery. It is of more 



rjINHS IPO ^OUSE-^EEPEI^S. 313 



consequence that a woman should have her hair 
nicely arranged, and be clad neatly and becom- 
ingly, when her husband comes home, than that 
she should treat him to three kinds of pie, and a 
rich pudding- at dinner. 

Remember he would never have fallen in love 
with you in a slovenly wrapper and your hair in 
dirty curl papers. Absolute genius and the sweet- 
est amiability, had he discovered them in you, 
would never have reconciled him to such neL r li- 
gence. Keep him in love with you. Do not for- 
get, nor let him forget, the ways that won him. 
Do not save your bright conversation, and sweet- 
est smiles, and prettiest dresses for others to en- 
joy. It is better to please your husband than any- 
one else, and it is a sure way to strengthen and 
intensify his love for you. It may seem that we 
have drifted away from the rambling subject of 
this paper, but, as most house-keepers are also 
wives, our temptation to speak a word to them, 
which may suggest truer lines of action, and a 
better comprehension of their sometimes appar- 
ently conflicting responsibilities, was too great to 
resist. 

No position requires more" constant effort, con- 
stant watchfulness and constant care. If the 
house-keeping goes wrong, the whole family suf- 
fers. The good house-keeper, in families of ordi- 
nary means, must not only order everything in the 
house for the well-being of the inmates, but she 
must see that the back yard is clean, -the front 
yard pretty and in order, the steps nicely swept, 
the gravel walks weeded, the garden well-cared 



314 Bl^EA^FASHt, DINNER AMD SUPPER. 

for, the lawn trimmed, and a thousand other things, 
which, in more pretentious households, are as- 
signed to special servants. 
The matter of 

Entertaining Company 

Is one that particularly interests the mistress of a 
house. Most of us make it an arduous business. 
We seem to consider that our visitors are more 
particular about the food they eat, and the 
appointments of the various rooms, than they 
are for our society. This view of the case is 
not complimentary to them, or just to ourselves. 
In the first place, people often invite visitors, 
not because they want them, but from a false 
pride. Others invite company, and they feel 
compelled to do the same, in order to keep up 
appearances. They accordingly sacrifice their com- 
fort, and that of the family, incur expenses they 
can illy afford, and, perhaps, pinch for six months 
to make up for this needless extravagance. It is 
pleasant to entertain our friends, if we can afford 
the luxury, and it can be done without disarrang- 
ing all the family usages. Do not weary your 
guests by too assiduous attentions. Let them please 
themselves as much as possible, and feel at liberty 
to choose their occupations. Let them feel free 
to retire to the privacy of their rooms when so 
inclined. Do not feel obliged to maintain a con- 
versation continually during their presence. Let 
them forget they are company, and you their host, 
and they will then really feel at home, and enjoy 
themselves. They will perceive that you go on 



f^lHUTS mo F^ouse-^eepe^s. 315 



with your daily routine of duties, that their pres- 
ence does not materially disturb the family ar- 
rangements, and the consequence is, they are 
pleased, and enjoy all the diversions you plan for 
their entertainment. Their visit will always be a 
bright spot in their memory. 

But, if your guests perceive you are in con- 
stant anxiety about their comfort and pleasure, 
over desirous to entertain them, and afraid they 
will feel neglected if you leave them to themselves 
for an hour, they cannot help having an uneasy 
consciousness that they are making you a vast 
deal of trouble. This modifies, in a great degree, 
the pleasure of their visit, so you frustrate your 
design to please, by your own efforts. 

Never relate your domestic difficulties to your 
guests, or recount your family troubles, or enu- 
merate your bodily ailments, with their attend- 
ant symptoms. If you pause to consider, you will 
realize that all this must be exceedingly uninter- 
esting to your friends. Do not be deceived by 
their apparent interest and sympathy. They will 
doubtless feel interested, for the time, in your con- 
fidences, but they will also be pained, and at a 
loss how to respond to them. 

Forget yourself in your conversation. Lead on 
to topics which you believe will interest your 
friends. A desire to converse about our peculiar 
troubles is a species of selfishness, which should 
be nipped in the bud. 

Give your guest a pleasant, sweet, clean room, 
a comfortable bed, good, substantial food, the free- 
dom of the house and grounds, and any recreations or 



316 Breakfast, dinner and Supper. 

expeditions within your reach, and he or she will 
feel more than satisfied with your entertainment. 
Do not think that you must give dinner parties 
because your neighbors do. They are expensive 
luxuries, and unless you understand pretty well 
how to manage them, they are unsatisfactory. Be- 
gin with a simple affair. Invite a few congenial 
friends, and do not attempt too grand a dinner. 
The pleasure of the affair will depend more on the 
wise selection of guests, who will be congenial to 
each other, and unmindful of any trifling oversight on 
the part of the host. An unconventional dinner party 
of this kind may be very enjoyable. As you ad- 
vance in experience, — your means permitting, — 
you may successfully carry off more elaborate af- 
fairs. Before the time arrives for your company 
to assemble, be sure to examine all the arrange- 
ments to see that all preparations have been 
made as you have ordered them ; that everything 
is in readiness, especially in the dining room. 
This will prevent any delay or confusion. Instruct 
the servants as to the order of things and their 
various duties. Leave nothing to be taken for 
granted. Remember that the details which have 
occupied your mind for days, have not been of so 
much importance to them. Finally, if anything 
goes wrong, let it slip by unnoticed, if possible. 
Do not call attention to it by chiding the attend- 
ant, or inquiring into the merits of the matter. 
This can be done afterward. No apologies, or 
shifting of blame to servants, can rectify the mis- 
take or oversight, and only makes an unpleasant 
episode that interrupts conversation, and causes a 



F^NIPS TO r)OUSE-I^EEPERS. 317 



much worse break in the general harmony of the 
affair than the original cause of the trouble. 

In order for the household machinery to run on 
smoothly, there must be good nature and willing- 
ness on the part of the family and their domes- 
tics. If the mistress of the house sets the exam- 
ple of kindness and patience, the others will be 
pretty sure to follow her lead. Some one has 
said, "Gentleness and sweetness of manner steal 
over the spirit like the music of David's harp over 
the passion of Saul." Nothing is gained by losing 
one's temper. You may storm your dependents 
into apparent submission, but, in their hearts, they 
will have lost respect for you, and you will suffer 
for that loss. If the mistre>s of the house gives 
way to bad temper, it casts a -loom over the 
whole establishment. Every one becomes propor- 
tionately irritable, and the atmosphere of home is 
anything but pleasant. 

There are times when the tension on the nerves 
is too great, and everything seems to conspire to 
irritate and annoy, when body and mind alike, 
threaten to give way under the strain. At such 
times as these, it is better to drop everything, if 
possible, even to the neglect of ordinary duties, 
and seek seclusion, rest and quiet, at least till the 
mind recovers strength to govern the actions. Ir- 
ritability of temper is often caused by overwork 
and too much care, but, if indulged, it becomes 
chronic, and the bane of the household. "Learn 
to control yourself, and you will be able to con- 
trol others," is a truism that will bear repeating. 
Husband, children and servants will all feel greater 



318 BI^EA^PASIP, DlNHEP, AND SUPPER. 

respect for you if you are of an equable disposi- 
tion, than if you give way to the weakness of ill 
temper. Many a husband frequents the club room 
because he finds peace, and pleasant companion- 
ship there. Many children are driven into the 
street to play, because " everybody is so cross in 
the house," and all their little toys and trinkets 
are voted such a nuisance there. It pays for a 
woman to be patient, cheerful and companionable 
in her own family. She should not let the world 
get too far ahead of her. She should keep acquainted 
with the current events of the day, and be able to 
hazard an opinion on important questions that in- 
terest the people of her time. She thus keeps her- 
self an intelligent being, not a mere household 
machine. 

Most ladies find time for fancy work. This is 
of itself refining, so far as it cultivates a love for 
the beautiful, and a correct taste. But we must 
insist that much of the time spent on so-called 
fancy work, is worse than wasted, for it encoura- 
ges an incorrect taste, is of itself useless, and con- 
sumes time that could be spent in a much more 
profitable and pleasant manner. A fine painting, 
a delicate piece of needlework, a pretty drawing, 
or piece of carving, or Kensington, or other em- 
broidery, that can be be classed as true art, is al- 
ways admirable ; but to spend valuable time in 
working impossible birds and flowers on rich ma- 
terials, handsome enough without decoration, is 
an expensive and vulgar folly. 

Those who paint divinely, or embroider beauti- 
fully, make specialties of these pursuits. No lady 



POINTS mO r}OUSE-^EEPEI^S. 319 



can play the piano, sing, paint, draw, embroider, 
make lace, and learn all the new stitches and 
tricks in fancy work, and do all, or any of them, 
well. If you have an art talent, choose some- 
thing, and learn to do it well. But above all, 

d good authors, and improve your mind in 
your leisure hours. It will be worth more to you 
on your own behalf, and that of your family and 
friends, than the so-called accomplishments which 
so many ladies of the present day delight in. A 
mind well stored with useful knowledge is of as 
much advantage to a woman as to a man. It is 
she who, more than any one else, moulds the minds 
of her children. She, to a great extent, determines 
their future course, and gives the bent to their 
minds that decides their course in life. She may 
modify and correct their natural inclinations ; but 
to do any or all of this, she must be an intelli- 
gent being, possessed of self control, and the kind- 
liness of a loving heart. Religion should guide her 
life. It is the sheet anchor of woman, her com- 
fort in distress, her joy in prosperity, the sustain- 
ing power that will carry her safely through all 
her peculiar trials. 

It does not properly come within the province 
of this work to point out or attempt to correct 
the evils that grow up in the family circle, but we 
cannot refrain from speaking a word or two of ad- 
vice and sympathy to the anxious wife and mother, 
who would fain do her best for those she loves. 

Mothers make slaves of themselves for their 
children. They stitch, ruffle, and embroider for 
their darlings. They friz, crimp and curl their hair, 



320 B^EA^FASIt, DlNHEF$ AND SUPPER. 

and dress them as if for exhibition. Then they 
must either spoil their clothes, or strut about with 
the sole thought to keep them nice. Dress your 
children in plain, comfortable clothes, and let them 
romp, and play, and be healthy. Children learn 
to think too much of dress in childhood if they 
grow up under the espionage of fashion. Spend 
less time on your children's clothes, and more on 
their mental and moral training. It will repay you 
an hundred fold as you see them growing up into 
good and noble men and women, a comfort to you, 
and a blessing to the world. 

It is pitiable that with such grand possibilities 
before her, and such holy responsibilities, woman 
should drivel away the talents God has given her, 
in idle gossip and useless employment. So few 
mothers are really companions to their children 
because they have not learned what it is their 
duty to be to them. To feed, clothe, educate and 
love them is not all. They have moral natures to 
train, inclinations to be carefully nipped in the 
bud, germs of good to be nourished, faults to be 
checked, and virtues to be cultivated. 

You have looked upon your child as a part of 
yourself; but he is an individual being, with a 
character distinct from yours, but greatly subject, 
in its crudity, to your will. Mould it carefully, 
guard it tenderly. It is of much more consequence 
to train carefully the young being intrusted to your 
care, than to array its form in costly apparel. Be 
a mother and find your duty. Be a true woman, 
and live above the froth and frivolity of the life 
around you. 

Finally, live simply and naturally, eat good 
healthy food, at regular times. Let home be the 
center of your affectiones, and your chief interest. 
Be patient in disposition, judicious in expenditure, 
wise, as wife, mother and housekeeper, trusting al- 
ways ki God and his rulings, who shall win and wear 
a brighter crown — the glory of true womanhood. 



F)ow uto <<5ooi{. 323 






H E old-fashioned cook book was a snare 
and a delusion to the unsuspecting house- 
wife who trusted in its authority. Not 
only were there directions for com- 
pounding impossible dishes from unat- 
tainable materials ; but, in many cases the books 
were compiled by those who had no practical 
knowledge of cookery. The consequence was. 
every housewife was an authority to herself. Her 
knowledge must come from experience, and expe- 
rience was often bought dearly, by years of labor 
and patient care. 

In these days we have the advantage of the ex- 
perience of others given in various works, de- 
signed to be practical guides in housekeeping 
and cookery. While nothing can atone for 
lack of experience and judgment, these books 
may serve as helps to their attainment. Variety 
in food is very desirable, and it is next to im- 
possible to carry in one's mind the formulas for 
the many dishes required at different times for 
the table. In fact, there is no special virtue in 
burdening the mind with such a mass of details 
as would be necessary if the formulas for com- 



324 Bi^ea^fasii, Dinner and Supper. 

pounding and cooking each dish was "carried in 
the head," as our grandmothers used to say. In 
submitting the following recipes, we have been 
careful to select only those which we could per- 
sonally vouch for, or those which have been tried 
and proven by other responsible parties. We 
have also endeavored to consider the various foods 
and their preparation from a health standpoint ' r 
and, so far as is practicable in a book intended 
for the use of all classes and conditions, we have 
eschewed that which is hurtful, and substituted in 
its place food known to be nourishing and healthful. 
It is of the utmost importance that our tastes 
and appetites should be educated to prefer that 
which is healthful. Disease and death lurk in the 
mysteries of poorly selected and badly cooked 
food. Dyspepsia, biliousness, headaches, fevers, 
chills, and a hundred horrors of the physical sys- 
tem are born and bred at the table. Every 
housekeeper should know how to cook, whether 
she be obliged to do her own cooking or not. 
The preparation and ordering of food for the fam- 
ily should not be left entirely to the judgment of 
a hireling, ignorant of the laws that govern our 
physical health. The mistress of a household con-' 
trols, in a measure, the physical lives of that 
household. They are at her mercy. The food 
she gives them may nourish and sustain their vi- 
tal forms, or, on the contrary, it may enervate 
and poison them. And when we consider how 
intimately connected is the mind and body, how 
the physical health affects the mental and .moral 
conditions, we may well say that the housekeep- 



r}ow mo <3ooi{. 325 



cr's position is a very important one, and that her 
responsibilities are grave and sacred. 

It is therefore commendable in her to seek for 
help in her calling. We trust this collection of 
carefully selected recipes and suggestions will prove 
to be the very helps she needs, and serve to un- 
tangle man)- a provoking culinary problem, and 
smooth the way to success. 

Our Recipe Department 

Has been prepared with the greatest care. It has 
been under the direct supervision of one who is 
thoroughly versed in all branches of the art of 
cooking. All receipts given have been thoroughly 
tested, and will be found reliable. 

We desire to express our thanks to the Royal 
Baking Powder Co., for the use of many valuable 
recipes used from their " Royal Baker and Pasiry 
Cook," by their kind permission. The latter work 
was edited by Prof. Rudmani, of the New York 
School of Cookery. 

To the Ladies. 

We shall be glad to receive suggestions from 
you in regard to any recipes that may be improved, 
and any new recipes will be received with thanks. 
We shall revise and correct this department with 
each new edition, and shall be glad to receive 
additions from time to time. 



326 Bp^ea^pasht, Dinner and supper. 




^\X^ 



This is one of the most important articles of 
diet, and deserves the first place in this work. 
Bread has been truly named " The Staff of Life." 
It holds in itself, gluten, starch and sugar. It 
therefore combines the chief nutritive properties 
of animal and vegetable foods. An authority on 
bread-making has said, "In the composition of 
good bread, there are three important requisites : 
good flour, good yeast, and strength to kneed it 
well." A little experience, with the following 
hints, will enable any one to judge pretty correctly 
of the quality of flour. Squeeze up a handful, and 
if it falls from the hand light and elastic, it is a 
pretty sure sign it is good. If it falls in a com- 
pact mass, or is clammy to the touch, it is bad, 
and will not make good, light bread. It is not of 
the first importance that flour should be very 
white, although it is desirable that it should be so. 

Next in importance to good flour is good yeast. 
Where it is practicable, it is always safest and 
cheapest to buy yeast from the baker, when you 
can be sure of the quality. For those who prefer 
making it themselves, Ave give recipes that may 
be depended upon. Yeast when good should be of 
a light color and effervescent. To ascertain its 
quality, add a little flour to a small amount of it, 
set it in a warm place, and if it rises in the 
course of ten or twenty minutes, it is good. In 



Bi^ead. 327 

making bread, bear in mind that it should be made 
as soft as can conveniently be kneaded. The flour 
should always be sifted and the bread thoroughly 
kneaded. 

<-^& - — „• - - i)^.^ 

**% ' ~ y 

Yeast. 
Boil three tablespoonfuls of hops in four quarts of water for 
ten minutes. To this add three pints hot mashed potatoes, one- 
half pint of flour, two tablespoonfuls of sugar, one and a half of 
salt; strain it, and add one pint good baker's yeast, or two or 
three cakes of dry yeast. If kept cool, this yeast will be good 
for a month, and a small quanity of it will do to raise fresh 
yeast with. 

Potato Yeast. 
Boil a pint of hops in a quart of water. Steam and mash five 
medium-sized potatoes. Tour the water strained from the hops over 
the potatoes. Stir while boiling hot. Add a little salt and sugar. 
Sift in enough flour to thicken it ; stir well. When almost cold, 
add one cake compressed yeast dissolved, or about a pint of ba- 
ker's yeast. 

Yeast That Will Keep. 

Boil three ounces of hops in three quarts of water. Tour over 
one cup and a half of brown sugar. Stir a cup and a half of flour 
smooth in a little water, and pour it in the mixture. Set it in a 
warm place till it ferments. Then boil and mash eight good-sized 
potatoes. Add them and one cup of salt. This yeast will no* 
sour. 

Good Yeast. 

Tut a quarter of a pound of hops in seven quarts of water. 
Let it boil half an hour. Strain, and add two teacups of brown 
sugar. Set it away for three or four days, but stir it occasionally 
during this time. Then boil half a dozen ordinary sized potatoes. 
Boil the hop water, and strain the potatoes through a colander into 
it when hot. Let it stand twelve hours, then put into a jug and 
set away. Shake it thoroughly before using. Half a teacupful 
will be sufficient for three loaves. 



328 Bi^ea^pasih, Dinner ahd Supper. 



Yeast Cakes. 

Tie up one quart of hops in a coarse muslin bag. Boil for 
half an hour in two quarts of water, with one quart of pota- 
toes, pared and sliced. At the end of that time take out the bag 
of hops and strain the hop water and potatoes through a colander. 
While it is hot, stir in a coffe cup of corn meal. Work well, and 
roll out thin. Cut into small cakes, and dry in the sun. If this 
is impossible, dry in a warm, not hot, oven. When fully dry, 
they can be put away, tied up from the air in a bag. These 
cakes will remain good four or five weeks, in summer ; in winter, 
twice as long. Before using, soak in warm water until soft. Put 
in as much soda as will lie on a ten cent piece to each cake. 
One round cake, three inches across, will make a common sized 
loaf of bread. 

Potato Yeast. 

Boil six good sized potatoes soft in two quarts of water. Mash 
them fine, with a gill of flour and two tablespoonfuls of while 
sugar. Wet with the water in which the potatoes were boiled. 
When nearly cold, add a gill of good baker's yeast, and set aside 
to ferment. Bottle and put in a cool place ready for use. 

Excellent Bread. 

Put two quarts of flour in a pan. Stir in a little milk and 
warm water. When the flour and water are only partially mixed, 
add one cup of hops and potato yeast. Stir this and add 
the rest of the water, then beat up thoroughly with a spoon. 
Leave it in a moderately warm place all night. Next morning stir 
in flour and water enough to make four loaves ; add flour enough 
to make a stiff dough. Knead well, and leave it to rise again. 
When sufficiently light, make into loaves, using only a little flour. 
But it in pans and let it rise. When risen sufficiently, bake in a 
moderate oven. This bread is excellent. 

Mrs. Brown's Bread. 

Two cups of boiling water ; two cups of new milk. Stir well, then 
thicken with flour about like griddle cakes. Pour into a jar or tin 
pail, and set in a kettle of lukewarm water. Stir occasionally. It 
will rise in five or six hours. Mix, and put in a little salt. Form 
into loaves as soft as possible. Set early in the morning, and it 
will be ready for the oven early in the afternoon 



Bi^ead. 329 



Bread. 



Sift five quarts of flour, add a half pint of yeast and a little 
salt, add milk and water enough to be able to knead it. Knead 
thoroughly, adding flour if necessaiy. Set at night if convenient. 
Next morning make into loves and bake in a moderate oven. 

Good Bread. 

Make your sponge over night. Take a pan of flour, about one 
quart, and make a hole in the center of the flour. Tour in a quart 
of warm water and nulk. Mash six potatoes and mix them in the 
flour, together with one teaspoonfid of soda, three tablespoonfuls of 
sugar, and lastly, a cup of hop and potato yeast to every four 
loaves you wish to make. Place a thin cloth over the pan, and let 
it set over night in a moderately warm place. Af.er it has risen 
01 the morning, sift flour in your bread bowl, about one quart and 
a half for each good sized loaf. Pour your sponge, which should 
be very light, into the middle of the bowl of flour. Work the 
flour in, adding water if necessary. Have it as soft as you can 
conveniently mold it. Then knead it into a ball, always working 
toward the center. If your hands and the bottom of the bowl 
are kept well floured, it will not stick. Knead thoroughly for half 
an hour. Leave the ball of dough, sprinkled with flour, and 
lightly covered, to rise again. It will rise light enough in from four 
to six hours, according to the weather. It should be three times its 
former size, and seamed on the top. Knead thoroughly on the 
floured bread board for twelve minutes ; then make in'.o loaves. 
Place the loaves side by side in a pan, and set them in a warm 
place to rise again. In about an hour they will be ready to put 
in the oven, which should be only moderately hot. A good au- 
thority says, "If you cannot hold your bare ami in the oven 
while you count thirty, it is too quick." Keep a uniform heat. If 
the crust begins to form too quickly, put paper over the tops of the 
loaves. The bread wL'l be baked in about an hour. Take the 
loaves out and set them on their sides to cool, so that the air can 
circulate around them. This prevents "sweating." When thor- 
oughly cool, wrap in a cloth and put away in the bread box. 

New England Brown Bread. 

One quart of rye flour, to one quart of scalded corn meal. Add 
four tablespoonfuls of molasses and four tablespoonfuls of yeast. 
Pour in a little warm water and stir thoroughly. Set it in a mod- 



330 Bi^eai^pasip, Dinner and Supper. 

eratek/ warm place to rise. When light, stir again, and put in pans 
to rise again. Steam three-quarters of an hour, then bake half an 
hour. This bread is excellent. 

Graham Bread. 

This bread ought to be the bread of general use. It is fast be- 
coming popular, as it deserves to do. The fine, white, bolted 
flour, so commonly used, has been deprived of its most valuable 
qualities, by that bolting. The general use of Graham flour should 
be encouraged. Almost everyone who uses it for a time, learns to 
like it better than the white. Its sweetness and strength make the 
latter seem insipid to the taste. The sponge is prepared precisely 
the same as for white bread. Use a half cup of corn meal to every 
two quarts of Graham flour. If you wish a light color, mix the 
Graham flour with one-fourth the amount of white flour. Add a 
teaspconful of salt. Stir this into the sponge, and add a half a 
cupful of molasses for every good sized loaf. Have the dough soft. 
Add water if necessary. Knead thoroughly, as with white bread, 
and set in a warm place to rise. When light enough, knead again, 
and make into loaves. Let it rise again for one hour. Then bake 
slowly. The rising and baking takes longer than with white 
loaves. 

Boston Brown Bread. 

One quart Graham flour, one pint corn meal, mixed with one- 
half tea cup of molasses, one pint butter-milk, or sour milk, one 
pint water, one teaspoohful soda and a little salt. Put into a cov- 
ered jar or tin pail, covered tightly, and boil four and one-half 
hours in a pot of water. 

Steamed Brown Bread. 

One pint rye meal, the same quantity of line flour and corn 
meal, one tea-cup of molasses, one teaspoonful of soda, two cups 
sour milk, one egg well beaten, and a little salt. Mix well. Steam 
three and one-half hours, then bake half an hour in a moderate 
oven. 

Corn Bread. 

One pint corn meal, one pint sour milk, two eggs, well beaten, 
a tablespoonful of brown sugar, one tablespoonful of drawn butter, 
half a teaspoonful of soda, and a little salt. Bake in square pans 
in a hot oven. This is excellent. 



Bl^EAD. 331 



Southern Corn Bread. 

One cup utter-milk, one cup sweet milk, two eggs, well 
beaten, one-half teaspoonful of soda. Stir well. Then add two 
and one-half cups of corn meal, sifted, and two tablcspoonfuls of 
butter. Pour in a greased pan, and bake in a hot oven for about 
half an hour. Try with a broom straw to see if it is done. 

Graham Fruit Bread. 

Mix unsifted Graham flour with raisins, chopped figs, currants 
and dates, in equal quantities. Mix with ice water, and stir quickly, 
to make it light. Have the mass quite stiff. Then knead briskly. 
Cut in cakes, as desired, and bake in a quick oven. It will rise, 
and be delicious. 

Light Rolls. 

When making light bread, take sufficient for two loaves, and 
add the white of an egg, beaten up with a tablespoonful of gin- 
ger and two tablcspoonfuls of butter. Mix together thoroughly 
with the dough. Roll out on the board, and cut with the biscuit 
cutter. Rub a little melted butter on the top. Set in a warm place 
to rise. When light enough, bake in a moderate oven. They will 
be very nice, served hot, for breakfast or supper. 

Kitchen Utensils. 

To aid young house-keepers in their selection of some of the 
most needful kitchen articles, we subjoin the following plates, rep- 
resenting convenient and economical vessels and utensils. Much 
time and labor is saved by having at hand just the proper articles 
to use in baking, or preparing food. 



^ IL no. in. 

Fig. I. 





2 QT. CAKE MOULD. 3 QT. PUDDING MOULD. 2 QT. CAKE MOULD. 



332 



Breakfast, Dinner and Supper. 



Pig. VI. 



Fig. IV. 




Fig. VII. 




MUFFIN PANS. 
Fig. X. 



CAST GEM PANS. 



Fig. XIII. 




6QUARE CAKE PAN. 
Fig. XVI. 




Fig. V. 





3 QT. CAKE MOULD. TIMBALE MOULD. PUDDING MOULD. 

Fig. VIII. 




Fig. IX. 




OVAL PUDDING PAN. LEMON CAKE PAN. 

Fig. XH. 



Fig. XI. 




WASH BRUSH. 



Fig. XIV. 



TIN BREAD PAN. 
Fig. XV 





BAKING SHEET. ONE GALLON ICE CREAM 

FREEZER. 



Fig. XVn. 




Fig. xvm. 




FLOUR SIEVE. 



MUFFIN RINGS. 



OVAL TIN PAN. 



Bl^EAD. 



333 



French Rolls. 
One quart of flour, one-half cup of hop yeast, half tea-cup of 
butter, and water enough to wet Mix well, and let it rise over 
night. Roll out thin and cut into squares. Butter each, and roll 
up. Set to rise. When light, bake in a moderate oven for half 
an hour. They are very nice. Use pan like Fig. XIII. 

Steamed Corn Bread. 

One pint of corn meal, one cup of flour. Scald the meal with 
boiling water. Add the flour and one-half pint of sour milk, one 
cup molasses, one teaspoonful soda, and a little salt. Steam for 
two hours and a half. 

Graham Rolls. 

Mix three pints of Graham flour with milk enough to make a 
pretty stiff hatter. Tut in half cup of yeast. Let it set over night. 
In the morning, add two tablespoonfuls of sugar, three eggs, half 
a teaspoonful of soda, a tablespoonful of butter, and a pinch of 
salt. Drop in cups and let it rise for half an hour. Then bake in 
a brisk oven. They are delicious. 

Corn Meal Rolls. 

Make one quart of mash. When boiled, add two tablespoon- 
fuls of butter, and salt to the taste. Let it become quite cool, 
then add half a cup of yeast. Let it rise six hours, then add 
one teaspoonful of soda. Then work in a handful of white flour. 
Let it set over night in a moderately warm place. In the morn- 
ing, make into biscuits. Put them in a pan, and let them rise 
for an hour. Bake in a quick oven. 

Biscuit. 

One quart of flour, one pint of sweet milk, one tablespoonful of 
butter, one tablespoonful of white sugar, one-half of a home-made 
yeast cake, as described before, or one quarter of a package of 
compressed yeast. Stir all together in the middle of the flour. 
Set it to rise until morning. Then mix all thoroughly, knead well, 
flour lightly and set to rise again. When light enough, roll on the 
board, and cut out into thin biscuits. Set in a pan to rise. When 
well risen, bake for twenty minutes in a quick oven. 



334 Bi^EA^FAsm, Dinner and supper. 

French Biscuits. 

Beat together one cup of sugar, one egg, one cup of butte,, 
and half a cup of sour milk. Put in half a teaspoonful of soda.. 
Use flour enough to mould. Roll on a board, cut into biscuits, 
and bake in a quick oven. 

Potato Biscuit. 

Select three large white potatoes ; boil and mash fine. Stir ir. 
boiling water till it is thick as gruel. Add a little sugar, and wheu 
cool, a tea-cupful of yeast. Let rise. Then take one-half pint of 
hot sweet milk, and two tablespoonfuls of drawn butter. Salt a 
little, and add flour enough to make a stiff batter. Let it rise for 
four hours. Then work thoroughly fifteen or twenty minutes. Set 
to rise again. Roll out thin, and cut with a biscuit cutter. Lay 
half of each biscuit over the other, as in rolls. Butter each one. 
Let rise in the pan, and bake for twenty minutes. 

Sally Lunn. 

One pint of flour, one egg, one tablespoonful of butter, cme cup 
of milk, one and a half teaspoonfuls of Royal Baking Powder, and 
a little salt. Rub all in the flour. Stir all together thoroughly. 
Pour in pan, Fig. XII, and bake for half an hour in a hot oven. 

Old Fashioned Sally Lunn. 

Beat up four eggs, add one-half tea-cup of drawn butter, one- 
half pint lukewarm milk, one cup warm water, one-half tea-cup of 
yeast, a pinch of salt, and one-half teaspoonful of soda. Beat all 
together with one quart of flour, to about the consistency of pan- 
cake batter. Butter a tin basin, or pudding dish, like Fig. VIII, and 
pour in. Set away to rise. It will be light enough to bake in five 
or six hours. Put in a moderately hot oven and bake forty min- 
utes. It is delicious for breakfast or supper. 

Boston Brown Bread. 

Flour one-half pint, one pint corn meal, one-half pint rye flour, 
two potatoes, one teaspoonful salt, one tablespoonful brown sugar, 
two teaspoonfuls Royal Baking Powder, one-half pint water. Sift 
flour, corn meal, rye flour, sugar, salt and powder together thor- 
oughly. Peel, wash and boil well two mealy potatoes, rub them 
through sieve, diluting with water. When this is quite cold, use it 
to mix flour, etc., into batter like cake ; pour into well greased 



Bi^ead. 335 

mould, Fig. VI, having a cover. Place it in saucepan one-half full 
of boiling water, where the loaf will simmer one hour, without wa- 
ter getting into it. Remove it then, take off cover, finish by bak- 
ing in fairly hot oven thirty minutes. , 

Delicate Graham Bread. (For Invalids). 

One pint Graham flour, one pint flour, one teaspoonful sugar, 
one of salt, two of Royal Baking Powder. Sift all well together, 
rejecting coarse bran left in sieve. Add one and one-half pints of 
milk. Mix quickly into smooth, soft dough. Bake in two small 
greased tins, Fig. XII, twenty-five minutes. Protect with paper ten 
minutes. 

Oatmeal Bread. 

One-half pint oatmeal, one and one-half of flour, one-half tea- 
spoonful salt, three of Royal Baking Powder, three-fourths pint of 
milk. Boil oatmeal in one and one-half pints salted water one 
hour ; add milk ; set aside until cold. Then place in bowl, sift to- 
gether flour, salt and powder, and add. Mix smoothly and deftly. 
Bake in greased tin, Fig. XII, forty-five minutes ; protected with 
paper twenty minutes. 

Quick Soda Biscuit- 
Rub one teaspoonful of soda, and two teaspoonfuls of cream 
tartar into one quart of flour. Then rub into the flour two table- 
spoonfuls of butter. Pour in half a pint of sweet milk, or cold 
water, add a little salt. Work the dough into shape as quickly as 
possible. It should be soft as you can handle. Roll and cut into 
biscuits half an inch thick, and bake in a quick oven. They are 
delicious, — light, flaky and white. Three teaspoonfuls Royal Bak- 
ing Powder may be substituted for the soda and cream tartar. We 
can recommend this baking powder as free from all injurious prop- 
erties, and perfectly pure. 

Breakfast Biscuit. 

Take one quart sweet milk, one-half cupful melted butter, a lit- 
tle salt, two tablespoonfuls Royal Baking Powder, flour enough to 
make a stiff batter ; do not knead into dough, but drop in but- 
tered tins from a spoon. Bake in a hot oven — unless it is hot 
they will not be light and tender. 



336 Bi^ea^fasjb, Dinner and Slipper. 

Cream Biscuits. 

Half a cup of sour cream, one pint sweet milk, two teaspoon- 
fills of cream tartar, one of soda, and a little salt. Mix with, 
sufficient flour to mould out smoothly, and bake in a quick oven. 

Graham Biscuits. 

One pint of Graham flour, one cup of white flour, two table- 
spoonfuls of butter, two heaping teaspoonfuls of cream tartar, one 
of soda, a little salt. Mix with sweet milk or water, and bake in. 
a quick oven, using a pan similar to Fig. XIII. 

Rye Biscuits. 

One-half pint rye meal, a cup and a half of wheat flour, four 
tablespoonfuls of molasses, one egg, a pinch of salt, a half pint of 
sour milk, and two scant teaspoonfuls of soda. Bake quick. 

, Abernethy Biscuit. 

Three pints flour, two tablespoonfuls sugar, one teaspoonful salt, 
one and one-half teaspoonfuls Royal Baking Powder, four table- 
spoonfuls butter and suet mixed, two tablespoonfuls caraway seeds, 
two eggs, one pint milk. Sift together flour, sugar, salt and pow- 
der, rub in shortening cold, add seeds, beaten eggs, and milk ; 
mix into smooth, firm dough. Flour the board, turn out the "dough, 
give it a few quick, vigorous kneadings, roll out to thickness of 
one-fourth inch. Cut into biscuits the size of pudding saucer, prick 
with fork, lay on greased baking tin, Fig. XIV, bake in rather hot 
oven fifteen minutes. Store when cold. 

English Biscuits. 

One and one-half pints flour, one coffee-cupful corn starch, three 
tablespoonfuls sugar, large pinch salt, two teaspoonfuls Royal Bak- 
ing Powder, three tablespoonfuls butter, one egg, one-half pint 
milk, one-half cup currants, one tablespoonful coriander seed (if de 
sired). Sift together flour, corn starch, sugar, salt and powder ; 
rub in shortening cold, add eggs beaten, milk, currants (well 
washed), picked and dried, and coriander seeds ; mix into smooth 
dough, soft enough to handle. Flour the board, turn out dough, 
roll to one-half inch thickness, cut with round cutter, lay them on 
greased baking tin (Fig. XIV), bake in rather hot oven twenty min- 
utes. Rub over with little butter on clean piece of linen, when ta- 
ken from oven. 



Bi^ead. 337 

Lemon Biscuit. 

One cupful butter, two and one-half cupfuls sugar, four eggs, 
one and one-half pints flour, one teaspoonful Royal Baking Pow- 
der, one teaspoonful Royal Extract Lemon. Mix the butter, sugar, 
and beaten eggs, smooth; add the flour, sifted with the powder, 
and the extract. Flour the board, roll out the dough one-fourth 
inch thick, and cut out with large round cutter ; lay out on a 
greased tin, Fig. XIV, wash over with milk, and lay a thin slice of 
citron on each. Bake in hot oven ten minutes. 

London Crumpets. 

, One and one-half pints flour, one-half teaspoonful salt, one tea- 
spoonful sugar, two teaspoonfuls Royal Baking Powder, one egg, 
nearly a pint milk and cream in equal parts, one teaspoonful Royal 
Extract Cinnamon. Sift together flour, salt, sugar and powder; 
add beaten egg, milk, cream and extract ; mix into rather firm bat- 
ter, half fill large, greased muffin rings, Fig. XVII, on hot, well 
sed griddle; bake on one side of them only. Serve hot, with 
cottage cheese. 

Sugar Biscuit. 

One and one-half pints flour, pinch salt, one coffee-cupful sugar, 
two teaspoonfuls Royal Baking Powder, one tablespoonful butter, 
two eggs, one-half pint milk, one teaspoonful Royal Extract 
Nutmeg, Sift together flour, salt, sugar and powder; rub in a lit- 
tle butter ; add beaten eggs and milk ; mix in smooth batter, as for 
muffins ; drop with tablespoon eki greased baking tin, Fig. XIV ; sift 
sugar over tops. Bake in hot oven eight or ten minutes. 

Buns. 

One pint light bread dough, one cup sugar, two eggs, spice to 
taste, add a handful of English currants or chopped raisins. Mould and 
set to rise. When light enough, bake in a moderately hot oven. 

Mother's Buns. 

One-half pint of milk, lukewarm, one-third of a cake of com- 
pressed yeast, a little salt. Mix with flour for sponge. Set in a 
warm place to rise. Then add a cup of sugar, a beaten egg, four 
tablespoonfuls drawn butter. Work thoroughly, and let it rise again. 
Cut into squares, and fold half over each other, like rolls. Put in 
pan, Fig. XIV, and set in a warm place to rise. When light, bake 
for twenty minutes in a pretty hot oven. Very good. 

22 



338 Bi^ea^pasw, dinner ahd Slipper. 



Rusks. 

One and one-half pints flour, one-half teaspoonful salt, two 
tablespoonfuls sugar, two teaspoonfuls Royal Baking Powder, two 
tablespoonfuls butter, three eggs, one teaspoonful each, Royal Ex- 
tract Nutmeg and Cinnamon, three-fourths pint milk. Sift together 
flour, salt, sugar and powder ; rub in butter cold ; add milk, beaten 
eggs and extracts. Mix into dough soft enought to handle ; flour 
the board, turn out dough, give it a quick turn or two to com- 
plete its smoothness. Roll them under the hands into round balls 
size of a small egg ; lay them on greased shallow cake pan, Fig. 
XIII, put very close together ; bake in moderately heated oven 
thirty minutes ; when cold sift sugar over them. 

Excellent Rusks. 

Two cups sweet milk, half a cup of yeast. Flour enough to 
make sponge. Set away to rise. When light add one coffee-cup 
of white sugar, three eggs and four tablespoonfuls of butter. 
Spice to taste. Work well, and put in pan, Fig. XIII. Let rise 
again, then bake in moderate oven twenty -five minutes. Dissolve 
two tablespoonfuls of sugar in a little milk, wet the top of each 
and set for a minute in the oven. 

Mrs. W.'s Muffins. 

One-half pint sweet milk, two tablespoonfuls of sugar, one 
egg, well beaten, three teaspoonfuls baking powder, and flour 
enough to make a thick batter. Stir well, and bake for twenty 
minutes in a quick oven. 

English Muffins. 

One quart flour, one-half teaspoonful sugar, one teaspoonful 
salt, two large teaspoonfuls Royal Baking Powder, one and one- 
fourth pints milk. Sift together flour, sugar, salt and powder ; add 
milk, and mix into smooth batter, trifle stiffer than for griddle 
cakes. Have griddle heated regularly all over, grease it and lay 
on muffin rings, Fig. XVII, half fill them, and when risen well 
up to top of rings, turn over gently with cake turner. They should 
not be too brown, just a buff color. When all cooked, pull each 
open in half, toast delicately, butter well, serve on folded napkin, 
piled high, and very hot. 



Bi^ead. 339 

Graham Muffins. 

( >ne quart Graham flour, one tablespoon ful brown sugar, one 
tcaspoonful salt, three teaspoonfuls Royal Baking Powder, one egg, 
one pint milk. Sift together Graham, sugar, salt and powder, add 
beaten egg and milk ; mix into batter like pound cake ; muffin 
pans, Fig. VII, well greased, two-thirds full; bake in hot oven 
fifteen minutes. 

Oatmeal Muffins. 

One-half pint oatmeal, one pint of flour, one teaspoonful of salt, 
two teaspoonfuls baking powder. Sift together. Rub in one ta- 
blespoonful of butter, beat two eggs, and add them, with one pint 
sweet milk. Stir into a smooth batter about like that for griddle 
cakes. Bake in muffin pans, Fig. VII, in a quick oven. They 
will be done in twenty minutes. They should not brown, but be 
a delicate buff color. 

Graham Gems. 

One pint sweet milk, one-half cup sugar, one teaspoonful cream 
tartar, half a teaspoonful soda. Mix with Graham flour to a stiff 
tatter. Drop into gem pans, and bake quick. 

Rusks. 

One cup warm milk, three tablespoonfuls baker's yeast, two 
eggs, one cup of sugar, three tablespoonfuls butter. Beat the eggs 
and sugar together. Rub the butter into the flour. Mould and 
let rise over night. In the morning it will be very light. Roll 
out and put in pan, Fig. XIV, and bake in a quick oven for half 
an hour. 

Pop Overs. 

One pint of milk, one cup of flour, three eggs beaten, a pinch I 
of salt, two tablespoonfuls of butter. Stir well. Bake in a quick 
oven. 

Corn Pop Overs. 

Make the same as the wheat, only use corn meal instead of 
flour. 

Puffs. 

One-half pint of milk, one-half pint of flour, one table- 
spoonful of butter. Beat separately two eggs ; stir quickly. Drop 
into hot gem pans, and bake quickly. 



340 Bp^ea^pasw, Dimmer and Supper. 

Graham Puffs. 

Same as previous recipe, but use Graham flour. Delicious. 

Waffles. 

One cup sour milk, two tablespoonfuls drawn butter, two eggs, 
a scant half-teaspoonful soda, a little salt. Beat the eggs sepa- 
rately. Stir with flour into a thick batter. Bake in waffle irons. 

Rice Croquettes. 

Boil a handful of rice in milk. When swelled, add two well 
beaten eggs, a little butter, flavoring, salt and sugar. Let boil 
till very thick. Lay the rice on a board, cut in squares, roll in 
cracker crumbs, and fry brown in butter. 

Breakfast Cakes. 

Two cups flour, half a pint sweet milk, a little salt, two eggs 
well beaten. Stir well. Bake in muffin pans, Fig. VII, in a 
quick oven. 

Green Corn Cake. 

Grate one pint of sweet corn, half a tea-cup sweet milk, one- 
half a tea-cup melted butter. Drop by spoonfuls in hot butter. 
Fry quickly. 

Griddle Cakes. 

One pint milk, or half milk and water warmed, a little salt, 
one-half cup flour, three tablespoonfuls yeast, one egg well beaten. 
Set to rise over night. Bake on hot griddle iron, on both sides. 

Graham Griddle Cakes. 

One pint Graham flour, one-half pint corn meal, one-half pint 
flour, one heaping teaspoonful brown sugar, one-half teaspoonful 
salt, two teaspoonfuls Royal Baking Powder, one egg, one-half 
pint each of milk and water. Sift together Graham flour, corn 
meal, flour, sugar, salt and powder. Add beaten egg, milk and 
water. Mix together into a smooth batter, without being too thin, 
(if too thick it will not run, but break off and drop). Heat grid- 
dle hot, pour batter into cakes as large as a tea saucer. Bake 
brown on one side, carefully turn and brown other side. Pile one 
on the other ; serve very hot, with sugar, milk cream, or maple 
sirup. 



BF?EAD. 341 

Geneva Griddle Cakes. 

One and one-half pints Hour, four tablespoonfuls sugar, one- 
half teaspoonful salt, one and one-half teaspoonfuls Royal Baking 
Powder, two tablespoonfuls batter, four eggs, nearly one-half pint 
milk. Rub to white, light cream butter and sugar ; add yolks of 
e gg s > on c at a time. Sift flour, salt and powder together ; add to 
butter, etc., with milk and egg whites whipped to dry froth; mix to- 
gether into a smooth batter. Hike in small cakes; as soon as 
biown, turn and brown the other side. Have buttered baking tin ; 
fast as browned, lay them on it, and spread raspberry jam over 
them; then bake more, which lay on Others already done. Repeat 
this until you have used jam twice, then bake another batch, which 
use to cover them. Sift sugar plentifully over them, place in a 
moderate oven to finish cooking. 

Huckleberry Griddle Cakes. 

One-half pint huckleberries, one and one-half pints flour, one 
teaspoonful salt, one tablespoonful brown sugar, two teaspoonfuls 
Royal Baking Powder, two eggs, one pint milk. Sift together flour, 
sugar, salt and powder J add beaten eggs, milk and huckleberries, 
(washed and picked over). Mix into batter that will run from, 
pitcher in thick, continuous stream. Have griddle hot enough to 
form crust as soon as batter touches it. In order to confine juice 
of berries, turn quickly, so as to form crust on other side. Turn 
once more on each side to complete baking. Blackberry or Rasp- 
berry Griddle Cakes in same manner. 

Oatmeal Griddle Cakes. 

One-half pint oatmeal, one-half pint flour, half a teaspoonful 
sugar, one teaspoonful baking powder sifted in with the flour, a 
little salt, cold water enough to make a batter. Beat well, and 
bake quick on hot griddle. 

Rice Griddle Cakes. 

Two cupfuls cold boiled rice, one pint flour, one teaspoonful 
sugar, one-half teaspoonful salt, one and one-half teaspoonfuls Roy- 
al Baking Towder, one egg, little more than one-half pint milk. 
Sift together flour, sugar, salt and powder ; add rice, free from 
lumps, diluted with beaten egg and milk ; mix into smooth batter. 
Have griddle well heated, make cakes large, bake nicely brown, 
serve with maple sirup. 



342 Bi^EA^PAsm, Dinner and Supper. 

Crushed Wheat Griddle Cakes. 

One cupful crushed wheat, one and one half pints flour, one tea- 
spoonful brown sugar, one-half teaspoonful salt, two teaspoonfuls 
Royal Baking Powder, one egg, one pint milk. Boil one cupful 
crushed wheat in three-fourths pint of water one hour, then dilute 
with beaten egg and milk. Sift together flour, sugar, salt and pow- 
der ; add to crushed wheat preparation when quite cold, mix into 
smooth batter. Bake on hot griddle. Brown delicately on both 
sides. Serve with Hygienic Cream Sauce. 

Indian Griddle Cakes. 
Two-thirds quart corn meal, one- third quart flour, one teaspoon- 
ful brown sugar, one-half teaspoonful salt, two heaping teaspoon- 
fuls Royal Baking Powder, two eggs, one pint milk. Sift together 
corn meal, flour, salt, sugar and powder, add beaten eggs and 
milk, mix into smooth batter. Bake on very hot griddle to nice 
brown. Serve with molasses or maple sirup. 

Rye Griddle Cakes. 
One pint rye flour, one-half pint Graham flour, one-half pint 
flour, one tablepsoonful sugar, one-half teaspoonful salt, two tea- 
spoonfuls Royal Baking Powder, one egg, and one pint milk. Sift 
together rye flour, Graham, flour, sugar, salt and baking powder, 
add beaten egg and milk, mix into smooth batter. Bake deep 
brown color on hot griddle. 

Buckwheat Cakes. 
One pint buckwheat flour, half a teacup of corn meal, a table- 
spoonful of molasses, half a teaspoonful of salt. Add warm water 
to make a thin batter. Stir well, and set in a warm place over 
night. In the morning, add a little soda, and bake on hot griddles. 

Quick Buckwheat Cakes. 
To one and one-half pints pure buckwheat flour, add one-fourth 
pint each wheat flour and Indian meal, three heaping teaspoonfuls 
Royal Baking Powder, one teaspoonful salt, one tablespoonful 
brown sugar or molasses. Sift well together in dry state, buck- 
wheat, Indian meal, wheat flour and baking powder, then add re- 
mainder. When ready to bake, add one pint water, or sufficient to 
form smooth batter, that will run in a stream (not too thin) from a 
pitcher. Make griddle hot, and cakes large as a saucer. When 
surface is covered with air holes, it is time to turn cakes over. 
Take off when sufficiently browned. 



Soups. 343 

Flannel Cakes. 

One and one-half pints flour, one tablespoonful brown sugar, 
one teaspoonful salt, two heaping teaspoonfuls Royal Baking Pow- 
der, two eggs, one and one-half pints milk. Sift together flour, 
sugar, salt and powder, add beaten eggs and milk, mix into smooth 
batter, that will run in rather continuous stream from pitcher. Bake 
on good hot griddle, rich brown color, in cakes large as tea sau- 
cers. (It is not in good taste to have griddle cakes larger.) Serve 
with maple simp 

Oatmeal Porridge. 

Soak one-half cup of oatmeal in water over night. Let simmer 
gently in the morning, till well swelled. Then boil in oatmeal 
boiler, or in a tin pail. Set in a pot of boiling water for half an 
hour. Serve hot with milk. 

Corn Meal Mush. 

Boil one quart of water in a kettle. Add a little salt. When 
boiling, stir in corn meal, sifting slowly from the hand. When 
about the consistency of batter, let boil slowly, stirring occasionally, 
until thick enough to suit. The meal will then be well cooked. 



^^^ m © U JP m » *&r^* 



The juice of meat is the great necessity for 
good soups. A few general directions for soups 
may be found useful. Chop the soup bones pretty 
thoroughly, and boil them till the meat drops off. 
Set in a cool place till the fat rises to the top of 
the pot and hardens, skim off clean. Then add 
vegetables and seasoning and put on the fire 
again. Boil till the vegetables are all soft and 
broken up, then strain and serve. The French 




344 BP,EAI^FASrF, DINNER AND SUPPER. 

always keep the pot on for soup. Bits of un- 
cooked meats left from that which is provided for 
each meal, with the odds and ends of vegetables 
make a good soup ; and with them are never 
wasted. A good way in winter, is to make 
a stock of scraps of good, uncooked meat and 
bones. Boil down well, skim all the fat off, and 
strain into jars, which should be covered and 
kept cool. This stock will keep well for weeks 
in winter, and, with it good soup can be manu- 
factured at short notice. 

The many variations in soup are mostly pro- 
duced by the different vegetables, herbs, etc., 
used as seasoning. 

— VRECIPES.V^ 
°"^ ~ ~ \>>^ 

Beef Soup. 

Have a beefs shank chopped into convenient pieces at the butch- 
er's. Put them in a kettle and cover with water. Put a close cover 
on, and boil till the meat drops from the bones. Strain through a 
collander, and let it set over night in a cool place. In the morn- 
ing, the fat will be hard on the top. Skim carefully, and put over 
the fire. Slice a carrot, onion and turnip and fry them brown and 
use for seasoning. Boil slowly for an hour. Just before dishing, add 
a very little sugar, five cloves, ten kernels allspice and a teaspoonful 
of celery salt. Strain again, and serve. 

Maccaroni Soup. 

Boil half a pound of maccaroni until tender, using only suffi- 
cient water to cover it well. Break up a five pound joint of veal. 
Cover it with water and boil slowly for from three to five hours. 
Strain, add the maccaroni and water, season to taste with salt, 
pepper and celery, add cream or milk if desired. Delicious. 



Soups. 345 

Julienne Soup. 

Cut up three onions, and fry them brown in a little butter. 
Season with salt, pepper and mace, add three spoonfuls of strong 
stock. Add turnip, celery and carrot, cut fine. Throw in a few 
green peas. Boil until the vegetables are tender. Strain for the 
table. 

Mutton Broth. 

Boil a leg of mutton until the meat drops off. Season with salt, 
pepper, and a spoonful of summer savory. Add one egg well 
beaten, with a little flour and milk. Snr this into the soup, and 
boil for a few minutes. 

Chicken Broth. 

Cut the chicken up, and boil till thoroughly tender. Beat up a 
little corn starch in sweet milk. Stir into the boiling soup. Add 
a spoonful of butter, and pepper and salt to taste. 

Vermicelli Soup. 

Boil any meat desired, lamb and veal are best, flavor with veg- 
etables as desired, pepper and salt to taste. Boil a pound of ver- 
micelli till it is tender. After straining the soup, add the vermi- 
celli. Boil together for a few minutes, and serve. 

Tomato Soup. 

Add to one pint of tomatoes, cut fine, a quart of boiling water. 
Let it set and boil slowly. Add a little soda, a cup of sweet 
milk, a tablespoonful of butter, salt and pepper. Let boil well, 
then add half a dozen small oyster cracker crumbs. Excellent. 
Other vegetables may be added if desired. 

Tomato Soup. 

Boil any meat desired five hours. Strain. Add one quart to- 
matoes ; boil one hour and a half, add pepper and salt, and strain 
again. 

Mock Turtle Soup. 

Soak one pint black turtle beans for twelve hours. Chop up a 
beef shank, and put on to boil with the beans. Put in salt, pep- 
per, and a few cloves. Cover the bones with water, and boil for 
six hours, add two eggs well beaten, press through a collander, 
and serve with slices of lemon. 



346 B^ea^fasjp, dinner and Supper. 

Gumbo Soup. 

Two quarts tomatoes stewed for half an hour, add two quarts 
okra, shredded, flavor with thyme, onion and parsley. Boil slowly 
together till tender. Stew one chicken, season with butter. Beat 
the yolks of two eggs with a tablespoonful of vinegar. Put this 
mixture, with the chicken, into the kettle of tomatoes. Cover all 
*vith water, and boil for four hours. Season to taste. Very nice. 

Bean Soup. 

One-half pint beans, two quarts of water and a small chopped 
soup bone. Boil two and one-half hours, beat one-half tablespoon- 
ful of flour smooth with milk. Stir in while boiling, season to 
taste. Pea soup may be made in the same way, except that the 
pod should be boiled for half an hour, and the water added to 
the soup. 

Potato Soup. 

Boil half a dozen good sized potatoes with a little celery, pars- 
ley and onions, chopped fine. Brown a few slices of dry bread in 
butter, cut fine. Pour the soup over these, and serve at once. 

Noodle Soup. 

Beat three eggs well. Rub into them all the flour you can. 
Roll out very thin; then roll the sheet up tightly, cut little slices 
from the end, shake into long strips and drop into the soup. Boil 
fifteen minutes. 

Oyster Soup. 

Boil one pint of water in a saucepan. Add one pint perfectly 
sweet milk. Add salt, pepper and butter to suit the taste. As 
soon as it boils, add a pint of fresh oysters. Stir briskly till it 
boils up, then take off at once, and dish up. 

Clam Soup. 

Boil together two sliced onions, one quart of water and one of 
milk, three potatoes chopped fine, a teaspoonful of flour beaten 
into an egg, and a tablespoonful of butter, when well boiled pour 
into it a pint of clams. Boil five minutes. Pepper and salt to 
taste, and add a little Worcester sauce if desired. 





F:sh. 347 



Prepare the fish carefully, then let them set in 
cold salt water for half an hour. Large fish are 
usually baked or boiled, and small fish broiled 
or fried. 

Boiled Fish. 

Tie the fish up in a cloth, after dusting it with a little salt and 
pepper. Put it in a kettle of cold water, to which you may add 
a little vinegar. When the water boils watch carefully, and do 
not let the fish remain more than three minutes. The flavor is 
destroyed by long boiling. Whitefish is best simmered slowly for 
half an hour, but not boiled. 

Sauce for Boiled Fish. 

Beat up one egg with two tablespoonfuls of drawn butter, add 
one pint of boiling water, stir for two minutes and let boil, add 
two or three hard boiled eggs, chopped. 

Baked Salmon or Halibut. 

Let the fish lay for twenty minutes in cold salt water. Place 
it on a gridiron, across a dripping pan and bake in a moderately 
hot oven for an hour, if the fish is large. Half that time will be 
sufficient for a small fish. Butter the top just before serving, and 
put back in the oven for a minute to brown nicely. To the gravy 
that has dropped into the dripping pan, add one tablespoonful of 
Wnrcestshire sauce, one of tomato catsup, and the juice of one 
lemon. Beat a heaping teaspoonful of Graham flour in a little 
cold water, and thicken. Serve this sauce with the fish. 

Baked Fish. 

Mix half a pint of bread crumbs with six medium sized onions, 
chopped fine, a tablespoonful of butter, a little anchovy sauce, or 
catsup. Pepper and salt to taste. Stuff the fish with this mixture, 
and bake as usual. Serve with sauce made from the drippings. 
Pickerel, trout, black bass and shad are good cooked in this way. 



348 Bi^EA^PAsm, Dinner and Supper. 

Broiled Fish. 

Let the fish set in cold salt water for twenty minutes, wipe dry, 
dust with pepper and salt and a little flour. Place on the grid- 
iron with the inside down, and broil brown over the bright coals. 
Turn and brown both sides. Spread with butter and serve. Salt 
fish may be freshened over night, and broiled in this way to be 
very nice. 

Salt Mackerel. 

Soak for several hours in warm water. Tie in coarse cloth ; put 
in cold water. As soon as it boils, turn off the water. Put in hot 
water, and when it comes to a boil, drain. Butter, salt and pep- 
per to taste. Brown in the oven for two minutes. Garnish with 
sliced lemon, or serve with a nice fish sauce. 

Codfish a la Creme. 

Freshen two pounds of codfish over night. Put it on the fire in 
the morning, and scald it in fresh water, and drain it. Pick to 
pieces, add three tablespoonfuls of butter, a cup of sweet cream, 
a little pepper and salt, and two tablespoonfuls of Worcestshire 
sauce. Boil and mash fine eight potatoes. Put the fish with its 
dressing in a pudding dish. Spread the potatoes on the top, and 
bake half an hour. Let the surface brown nicely. Serve in slices. 
It is a delicious dish for breakfast or supper. 

Croquettes of Fish. 

Bone fish of any kind, chop thoroughly, season to taste. Beat 
up an egg with a little flour and milk. Roll into balls, dip in 
beaten egg, dredge with cracker crumbs, and fry in hot butter. 
Brown on both sides, and serve for breakfast. Salt fish, freshened 
over night, are very nice prepared in this way. 

SHELL FISH 



Stewed Oysters. 

Take a can of oysters, drain off the liquor, and wash the oys- 
ters. Mix four tablespoonfuls butter, and one tablespoonful of flour. 
Stir with the oysters in a kettle. When the mixture boils, add 
half a pint of sweet milk, and a little salt and pepper. 



Pish. 349 

Oysters on the Shell. 
Wash well and broil on hot coals, or they may be baked in the 
oven for ten minutes. Be sure not to lose the liquor when you 
open them. They should be served immediately, on hot plates. 

Escaloped Oysters. 
Butter a pudding dish and lay on the bottom rolled cracker 
crumbs, then a layer of oysters. Alternate the layers of oysters 
and crackers till the dish is full. Season to taste. Add some of 
the liquor of the oysters, strained, so that no shells may be in it. 
Add cracker crumbs with two hard bailed eggs, chopped fine, and 
lay a pie crust over all. Bake quick, and serve hot. 

Fried Oysters. 
Dip the oysters one by one in beaten egg, then roll in cracker 
crumbs, seasoned with salt and pepper. Drop into hot butter, and 
let brown. Drain and serve on hot plates. 

Clam Chowder. 

Boil three imall potatoes ami two onions, cut fine. When soft, 
add two tablespoonfuls of butter. Salt and pepper, and add the 
juice of the clams. Beat one egg and add to the mixture. Put in 
one quart canned clams, chopped, or not, as you please. Cook for 
three minutes, and serve in bowls. 

Fried Clams. 

Beat three eggs thoroughly, add flour for a thin batter, with the 
liquor of the clams. Pepper and salt. Dip the clams in the bat- 
ter, and fry in hot butter. 

Clam Chowder. 

One-half peck clams. Wash them clean to remove the sand, 
have a very little water boiling in a kettle over a hot fire, put in 
the clams, let boil about ten or fifteen minutes, or until they open. 
Skim out into a pan, save the water they were boiled in. When 
cool open with a knife. To make the chowder, have about one 
dozen good sized potatoes pared and sliced thin, three or four 
onions prepared the same, and a good pint of cracker crumbs. A 
porcelain lined kettle is best to make it in. Put in about one cup of 
butter, then a layer of potatoes, a little of the onion, a layer of 
clams, also of crackers, a sprinkle of pepper, and so on until the 
ingredients are all used. Add the water the clams -were boiled 
in, and if that does not cover the chowder, add boiling water. Let 
cook over a gentle fire about half an hour. If it seems to be 
catching on, stir, but otherwise do not stir until done. 



350 B^ea^fasw, Dinner and Supper. 

Fish Chowder. 

(First catch the fish.) Have it nicely cleaned. Large fish make 
the best chowder. It is a good plan to remove all the bones pos- 
sible, before making the chowder. Cod, halibut, lake trout, white- 
fish, or any fish will do, although these mentioned are best. Have 
about one-third as much fish as potatoes, the potatoes pared and 
sliced thin, three or four onions, sliced thin, about one pint cracker 
crumbs. A porcelain lined kettle is best to make it in. Put in about 
one cup butter, then a layer of fish, then potatoes, a little onion, 
and cover with cracker crumbs. Sprinkle with salt, a little pepper, 
and proceed in the same way until all the ingredients are used. 
Then pour in boiling water enough to cover, set over a good fire, 
and cook gently about an hour. If inclined to catch on the bot- 
tom, stir, but otherwise it is better not to stir until taken up. 
This is delicious, if seasoned right, and good enough for a king, 
although not a costly dish. A cup of sweet cream is an improvement. 



Poultry * and * Gan?e.^« 

v- — \^r — -^ 2$p 

Poultry should be killed from six to ten hours 
before it is eaten. It should, however, be carefully 
dressed as soon as killed. The abominable prac- 
tice of selling undrawn fowls in the market should 
be discouraged by all good housewives. It is un- 
clean and also unprofitable to the purchaser. The 
flesh becomes tainted through and through with 
the flavor of the entrails, and is unfit for food. 
City people are, in a manner, at the mercy of far- 
mers and tradesmen. In the country, most people 
do not think fowls are fit for food, unless they 
have been shut up and fed on grain for a week 
or two, and have fasted for a day before they are 




goULimi^Y and Game. 351 

killed. This is right, and if purchasers would be 
more critical and exacting in the matter of health 
and cleanliness, we would see less objectionable 
food in the market. Fowls with distended craws, 
and undrawn, would cease to disgust us. 

— V J& E C X IF IE S .*<*- 

^^%- ~ " ~ '^ r * 

Roast Turkey or Chicken. 

Pick and draw with care, then wash in a number of waters. 
Rinse out the inside with soda water. Wipe dry ; make a dressing 
of bread crumbs, mixed with a little butter, pepper, salt, herbs and 
hard boiled eggs, chopped fine. If you like oyster dressing, mince 
a dozen or so oysters, and add them, with their liquor, to the 
compound. Stuff the inside of the fowl with this. Dredge the 
outside with flour, pepper and salt mixed. Sew up with strong 
thread ; tie the neck to prevent the stuffing from squeezing out. 
Put in the oven with a cup of water in the pan, and baste often. 
Allow fifteen minutes to the pound if the fowl is old. If young, 
ten will do. This rule allows for a brisk fire. Do not allow the 
skin to get darker than a rich brown. If there is danger of it get- 
ting darker, lay a sheet of writing paper over the top. Chop the 
giblets fine, stew them in water enough to cover them ; add them 
to the gravy of the fowl ; thicken with a little flour, beaten smooth 
in cold water. Boil up together and serve in a gravy dish. The 
gravy may be seasoned with celery salt 

Fricasseed Chicken. 

Draw and wash two young chickens. Cut them up and put in 
a kettle with water enough tq well cover them. Stew slowly for 
two hours, or until tender. Add two tablespoonfuls of butter, a 
little salt and pepper. When done, take the chicken out on a 
platter. Stir flour, beaten up with milk, into the gravy in the ket- 
tle. If preferred, chopped oysters may be added to the gravy, and 
a few onions chopped fine, and boiled very soft Pour over the 
chicken and serve. Cream is to be preferred to butter in the gravy. 
Old, tough chickens may be cooked in this way, so as to be ver> 
nice if stewed long enough. Tiy them with a fork to see if they 
are tender. 



352 Bi^EA^FAsm, Dinner and Supper. 



Fried Chicken. 
Clean and dress young chickens. Cut them in pieces ; soak 
them in salt and water ; sprinkle a little salt and pepper in a hand- 
ful of flour. Roll the chicken in the flour, and fry in hot butter. 
Drain and dish them. Make a cream gravy in the pan in which 
the chickens were fried, and serve in a gravy dish. Do not pour 
it over the chickens. , 

Chicken Pie. 

Make a nice pie crust, and line the bottom and sides of a pud- 
ding dish with it. Stew your chickens till they will drop off the 
bones. Then put part of them in the pudding dish, season with butter, 
pepper and salt. Lay a crust over this, and then put in more 
chicken. Cover all with a crust, and bake half or three quarter.; of 
an hour. Put with the chicken the gravy that is with them. 

Chicken Pie, No. 2. 
Boil the chickens tender, having them cut in pieces. Make a 
rich crust, and some add an egg or two to make it light and 
"puff." Line a deep plate or dish with this crust. Lay in the 
chicken, the bdnes pointing toward the center, so that when it is 
cut you will not cut across a bone. Sprinkle each layer with 
cracker crumbs, salt and pepper. Then add the water they were 
boiled in, and cover with the crust, and bake an hour or an hour 
and a half. Some ornament the crust with fancy figures cut from 
the remnant of crust after trimming the pie, rolled thin ; of in strips 
laid on crosswise. 

Chicken Pates. 

Take cold chicken that has been cooked in any way ; mince 
fine. Make a sauce of a cup of new milk, thickened with a tea- 
spoonful of corn starch, or flour, add a tablespoonful of butter, and 
pepper and salt to taste. Make a good puff paste, and line small 
pate pans with it. Bake quick. Fill the crusts in the pan with 
the chicken compound, and set in the oven to brown. 

Pheasants, Partridges and Quails. 
Clean and wash in several waters, putting a little soda in the 
last water. Dry with a towel. Stuff with dressing same as for 
chicken or turkey ; sew up tight ; tie down legs and wings. Steam 
them over hot water for an hour, or until done, then put them in 
a pan with a little butter and water. Baste frequently. They will 
brown nicely in fifteen or twenty minutes. Place them on a plat- 
ter, and garnish with parsley and jelly. 



EouiiW^Y and Game. 353 



Boiled Fowl. 

Draw, wash and stuff as for roasting. Dip a coarse cotton cloth 
in cold water, and sew it around the fowl. Put in a kettle of 
boiling water. In this way the outside is cooked at once, and the 
juices are prevented from escaping. Boil slowly one hour and a 
ha'f, or according to the age of the fowl, and toughness of fiber. 
Serve with jelly or a sauce made of the broth in which the fowl 
has been boiled, a little flour and butter, or cream and chopped 
oysters. 

Chicken Croquettes. 

Stew the chickens tili the meat drops off the bones. Chop fine. 
Mix one pound boiled rice with one chopped onion, a little grated 
cheese and parsley and spice. Stir well, and add the beaten yolks 
of seven eggs. Mix with the chicken. Then beat five eggs and 
prepare bread or cracker crumbs. Mould the chicken compound in 
balls, or other shape, dip in the egg, roll in the cracker crumbs, 
and fry brown in hot butter. Serve hot. 

Quail on Toast. 

Clean nicely. Cut open down the back ; salt, pepper, and 
dredge with flour. Crush them flat, and put in a pan with butter 
and a little water. Cover, and put in a hot oven till nearly done. 
Then fry in hot butter till blown. Toast slices of white bread, 
butter lightly, and place the quails on the toast. Dish each sepa- 
rately. Thicken the gravy in the pan with flour, browned a little, 
and pour over the quails and toast. Serve very hot. Delicious. 

Pigeon Pie. 

Prepare the pigeons as for roasting, and put a lump of butter 
in each one. Border a pudding dish with a puff paste. Lay veal 
cutlet, or a cut of tenderloin steak in the bottom of the dish. 
Place a layer of pigeons, breast downward, in the dish. Chop five 
hard boiled eggs and cover the pigeons with them. Put in a lit- 
tle veal broth, enriched with butter. Cover with a puff crust, and 
bake slowly one hour and a quarter. 



2? 



354 Bi^EA^PAsm, Dinner and Supper. 



^HgJ^MJEl AT© ,-**l 

There are a few general hints in the matter of 
cooking meats, which cannot fail to be of use to 
the young housekeeper, as they are gathered from 
years of experience and observation. 

In making soups, put cold water on the soup 
bone. In heating the jucies escape into the water. 
But where you wish to preserve the juices in the 
meat, put it in hot water to boil, and keep the 
water boiling continually till done. When more 
water is needed, replenish with boiling water. When 
the scum first raises, skim it off, or it will boil into the 
meat and discolor it. Boil gently, and allow twenty 
minutes to a pound for fresh meat. Salt meat re- 
quires more time. Salt meat should be plunged 
in cold water to boil. It will then freshen while 
cooking. 

In roasting meats have a good fire, and allow 
about twenty to twenty-five minutes per pound. 
If meat is tough, it should be cooked longer with 
a slower fire. 

Roast Beef. 

The sirloin and rib pieces are best for roasting. Salt, pepper, 
dredge lightly with flour, and place in the oven ; baste frequently. 
For rare beef, a quarter of an hour to the pound is the rule, but 
the quality of the meat should determine the time. Thicken the 
drippings with browned flour, add a little Worcestshire sauce if 
you like it. Serve in a gravy dish. Some prefer the red juice 
from the meat, as it is carved. 



CQbahts. 355 

Roast Beef with Yorkshire Pudding. 

Roast the beef upon a grate laid across a dripping pan. Forty 
minutes before it is done, pour the pudding into the pan below, 
first having strained out the fat. Finish roasting the beef, which 
will drip on the pudding. The pudding will be done as soon as 
the beef. (Allow fifteen minutes to the pound if you like it rare, 
twenty, if well done.) Cut the pudding into squares. Dish the 
meat, and lay the squares of pudding around it. 

Yorkshire Pudding. 

Mix four tablespoonfuls of flour, with a pint of milk, three eggs, 
yolks and whites beaten separately, and a little salt. Make the 
batter thin. Bake in a shallow tin pan ten minutes, then put un- 
der the grate where the beef is roasting. Leave the pudding in the 
oven a few minutes after the beef is taken up. Before serving, 
pour off the fat from the top. 

Broiled Beefsteak. 

Put a gridiron over the hot coals. A steel gridiron, with slen- 
der bars, is to be preferred, as the broad bars seem to fry the steak. 
Have a platter with a little melted butter on it. When the steak 
is done on one side, lay it on the platter, the cooked side down 
for half a minute ; then broil the other side, and serve it in the 
same manner. Sift a little salt and pepper on it ; butter lightly ; 
place in the oven for an instant, and serve at once on hot plates. 

Beefsteak with Tomatoes 

Broil as above, then pour over the steak tomatoes that have 
been boiled tender, and seasoned with salt, pepper and butter. 

Beef Omelet. 

Chop three pounds of raw beef. Mix with four eggs, well 
beaten, a tea-cup of rolled cracker crumbs, a little butter, pepper, 
salt, and some herbs. Make the mixture into loaves, roll in crack- 
er cumbs, bake for an hour. Slice when cold, and serve for sup- 
per or breakfast. 

Beef Stew. 

Cut any kind of beef, the plate to be preferred, in small pieces. 
Boil slowly in just water enough to cover it. When half done, add 
a little raw potato, sliced fine, a few onions, and pepper and salt. 
Stew down till the liquor is a rich gravy. About two hours will 
be sufficient. 



356 Bi^eai^pasib, dinner and Supper. 

Corned Beef Boiled. 

Put the meat in a kettle of cold water. Boil slowly for six 
hours. Take out the bone, and wrap in a cloth. Put a weight 
on it, and cool it on ice, till it cuts smooth. Very nice for sup- 
per or lunch. 

Boiled Tongue. 

Boil the tongue till thoroughly done. About two hours will be 

the average. Peel it, cut in thin slices ; serve with tomato sauce 

or sliced lemon. 

Beef or Veal Pie. 

Make a crust something like tea biscuit, only a little shorter. 
Line a deep pie plate or dish with the crust. Take the cold pieces 
of meat left after baking or boiling, put in a layer of meat, sprin- 
kle thick with cracker crumbs, a sprinkle of pepper and salt, and 
a piece of butter the size of an egg. Add hot water enough to 
moisten the cracker well. Lay on the upper crust, and ornament 
by cutting stars or rounds, laying on strips of crust rolled thin. 
Bake about an hour in a moderate oven. Serve with mashed po- 
tatoes, and it is quite nice cut in thin slices when cold, and served 
for lunch or supper. 

Smothered Beef. 

Take round steak cut about one inch thick. Lay in a dripping 
pan, and sprinkle thick with cracker crumbs, put bits of butter all 
over it, salt, and sprinkle with pepper, moisten with hot water, 
and set in a hot oven, and bake an hour. This is delicious. 

Mutton. 

Boil thoroughly in water seasoned with salt and pepper. Three 
hours is a medium. Serve with egg sauce, caper sauce or sour jelly. 

Mutton Chops. 

Trim the ends nicely, and fry for five minutes over a hot fire. 
Dip in beaten egg, roll in cracker crumbs, and bake in the oven. 
Baste with melted butter and water. This is much better than the 
usual way of frying them. 

Roast of Veal. 

Wash and wipe a leg of veal. Season with salt and pepper, 
dredge with flour, baste often, thicken the gravy with a little flour. 
A fillet of veal, roasted, may be stuffed with a dressing similar to 
that used for turkey and chicken. 



Salads. 357 



Veal Stew. 



Take a neck piece or shoulder of veal. Fry in a kettle with a 
little butter. When brown, add water ; boil slowly. When done 
tender, take out, thicken the gravy with flour, add butter or cream 
as with fricasseed chicken. Pour over the veal. Quite as nice as 
chicken. Three pounds of veal will make a dinner for eight persons. 

Veal Cutlets. 

Cut the veal into pieces three or four inches square, dip in 
beaten egg, roll in cracker crumbs and fry in hot butter. 

CalFs Liver. 

Cut in thin slices, scald, drain, roll in cracker crumbs and fry 
in hot butter. 

Stewed Liver. 

Boil till nearly done, chop fine, stew till tender, season to taste. 
Serve on slices of toasted bread for breakfast. 



Chicken Salad. 

Take the white meat, and shred fine. Chop a few celery stocks 
fine; mix. Crush the yolks of four eggs fine, add to this three 
teaspoonfuls prepared mustard, as much salt, a teaspoonful of salad 
oil, and four tablespoonfuls of vinegar, or the juice of lemon. Add 
a little cream, and pour over the chopped celery and chicken. 

Chicken Salad, No. 2. 

Chop coarse both white and dark meat of one chicken. Cook 
till soft, season to taste. Beat separately the yolks and 
whites of four eggs, stir a teaspoonful of olive oil into the yolks of 
the eggs. Mix together in a deep earthen vessel. Stew down 
as thick as batter. When cold, add a cup of sweet cream. Stir 
well. Pour over the chicken and celery. 

Veal Salad. 

Boil till tender, chop fine. Stir into "it a salad dressing similar 
to that given above. Serve with sliced lemons. 



358 Breakfast, Dinner ahd supper. 

Lobster Salad. 

Pick up three lobsters fine. Cut five heads of lettuce fine. 
Place alternate layers of lobster and lettuce in a deep dish. Boil 
four eggs hard, chop fine, add four tablespoonfuls of melted but- 
ter, a heaping teaspconful of mustard, a little red pepper and salt, 
three tablespoonfuls of white sugar, two tea-cups of cider vinegar. 
Let k simmer together for a minute, then pour over the lobster 
and celery, and serve. 

Potato Salad. 

Chop cold boiled potatoes coarse, add a little chopped onion. 
Make a salad dressing of five tablespoonfuls of salad oil, or melted 
butter, a little parsley cut fine, a very little onion chopped very 
fine, and half a tea-cup of good vinegar. Heat together, and pour 
over the pototoes. serve cold 

Asparagus Salad. 

Boil the asparagus till tender. Cut off the hard ends. Cut in 
small pieces as soon as cold. Place on the salad dish. Pour over 
a mayonaise dressing. Serve with a few capers. 

Salad Dressing. 

Three raw eggs, beaten well, half a tea-cup of good vinegar, 
half a teaspoonful of mustard. Beat to a cream and boil for a. 
few minutes. Pepper and salt to taste. 

Celery Sauce. 

A half pint of boiling milk, five tablespoonfuls of butter, a ta- 
blespoonful of flour. Stir together. Cut two heads of celery fine, 
boil five minutes. Stir the celery in the prepared mixture, and 
boil a few minutes. Very nice for boiled fowl. 

Egg Sauce. 

Five tablespoonfuls of drawn butter, the yolks of two hard boiled 
eggs mashed fine, pepper and salt, four tablespoonfml of vinegar, 
and three of salad oil, a little catsup if desired. tekir well, and 
boil for a few minutes. This is a nice fish sauce. 




SWEBUI ElG^LES. 359 



Tomato Sauce. 
A quart of ripe tomatoes, two chopped peppers, an onion 
chopped fine, half a cup of sugar, half a teaspoonful of mustard, 
spice, salt and pepper to taste, half ft cup of vinegar. Boil four 

hours ; will keep. 

Mayonaise Sauce. 

Beat together half a teaspoonful of made mustard with the 
yolks of two raw eggs. Add slowly a teaspoonful of salad oil, stir 
constantly. Add a tablespoonful of vinegar, and a little pepper and 
salt. Stir till it turns a light color. A good sauce for lobster, 
lettuce, fish, etc. 

Curry Powder. 

Two ounces of mustard, two of black pepper, six of coriander 
seed, six of turmeric, half an ounce of red pepper, an ounce of 
cardamon, an ounce of cummin seed and cinnamon. Pound fiae, 
put in a bottle, cork, and keep for seasoning gravies. 

Pickled Peaches. 

Put one quart of sugar and one pint of vinegar in a porcelain, 
or marbleized iron kettle. Let it boil. Pour over one gallon of 
fruit. Draw off the next day, and put the liquor over the fire 
again. When it boils, pour it again over the fruit, and repeat this 
nine days. Then put the fruit and liquor on together and boil ten 
minutes. Spice to taste, with cloves, cinnamon and allspice. Pears 
should be pickled in the same way, if not too large. If very large, 

cut in quarters. 

Pickled Apples. 

Pare one peck of sweet apples. Make a sirup of three pounds 
of sugar and two quarts of vinegar. Add one-half ounce of cin- 
namon, same of cloves. Take half of the sirup and boil the ap- 
ples in it, till you can easily pass a fork through them. Take out 
the apples, pour the sirup you have set aside, over them. Add 
the rest of the sirup, let cool, cover tightly, and set in a cool, dry 
cellar. 



360 Bi^ea^fashi., Dinner and Supper. 



9 

Cucumber Pickles. 

Select small ones of rapid growth. Wash and scald in boiling 
salt and water. Let them stand for a day, then put into cold vin- 
egar. Add a few red peppers. 

French Pickles. 

Slice half a peck of tomatoes, four good sized onions, and four 
or five heads of cauliflower. Pour about a pint of hot water, with 
as much salt as will dissolve, over them. Drain off the liquor in 
twelve hours. Boil the pickles in three quarts of water for twenty 
minutes. Drain through a colander, then put in two quarts of 
vinegar, one pound of brown sugar, a quarter of a pound of mus- 
tard seed, whole, a tablespoonful of ground allspice, one of ginger, 
one of cinnamon, half that amount of ground mustard, and a little 
cayenne pepper. Boil for fifteen minutes, stirring carefully. They 
will be fit for use as soon as cool 

Mixed Pickles 

Take one hundred small cucumbers, one large head of cauli- 
flower, two heads of solid cabbage, shaved fine, half a dozen small 
white onions, half a pint of horseradish, chopped coarse, a pint of 
geeen beans, chopped in pieces about two inches long, and one pint 
of sliced green tomatoes. Soak all in strong brine over night. 
Drain carefully, and boil in vinegar enough to cover them. Add 
a tablespoonful of white mustard seed, a teaspoonful of black pep- 
per, a tablespoonful of allspice, the same of cloves, ginger and cin- 
namon, and half a teaspoonful cayenne pepper. Cover with good 
cider vinegar. 

Piccalilli. 

One-half peck green tomatoes fully grown. Chop well, and 
add half a pint of salt. Let them stand a day in cold water. 
Chop a large head of cabbage, four large onions and five green 
peppers, cover with boiling vinegar. Let set four hours, then drain 
through a colander, add a cup-ful of molasses, a teaspoonful each 
of cloves, allspice and white mustard seeds. Cover with cold vin- 
egar. 



RELISHES. 361 

Chow Chow. 

Chop together three medium sized heads of cabbage and three 
heads of cauliflower, four large celery roots, eight peppers, one 
quart small white onions and two quarts green tomatoes. Boil to- 
gether till tender, then strain. To two and one-half gallons of vin- 
egar, add. a medium pot of French mustard, two ounces of cloves, 
same of turmeric. Let come to a boil, and pour over the mixture 
of vegetables. 

ickled Oysters. 

Wash and scald in salt water. Drain them out, and put into 
cold water. Put half a dozen red peppers in a quart of vinegar. 
Scald and cool. Mix the vinegar and liquor the oysters were boiled 
in, half as much vinegar as the liquor, and pour over the oysters 
in a jar. Cover, and keep cool. 

Tomato Catsup. 

Scald one-half peck of good, ripe tomatoes, strain through a 
sieve to free from seeds and skins. Let cool, then add four table- 
spoonfuls of salt, three of ground mustard, one of black pepper, 
one teaspoonful cayenne pepper, one tablespoonful of cloves 
and one pint white wine or cider vinegar, to every gallon. Boil 
slowly for five hours, then bottle and cork. 






^g& -^Relishes for Breakfast and Supper.-^- 



Toast. 

Toast thin slices of bread over red coals. Have a saucer of hot 
water at hand, run the crust around in it lightly, and butter. Set 
in the oven after making each slice. Pile one on the other as 
made. When the last slice is made, the whole will be ready to 
serve. 

Milk Toast. 

Toast as above. Dip each slice in scalding milk, a liftle salted. 
Spread with butter. Thicken the hot milk left, and pour it ovei 
the toast. Serve very hot. 



-362 Br?EAJ^FASrp, DINNER AND SUPPER. 

French Toast. 

Beat two eggs thoroughly, and add one cup sweet milk. Slice 
bread thin, and dip in the mixture. Lay each slice on a buttered 
griddle ; brown both sides. Butter and serve immediately. 

Lemon Toast. 

Beat the yolks of five eggs, and add to them three cups of 
sweet milk. Dip thin slices of baker's bread in the mixture. Have 
a spider, with a little hot butter in it, and fry the toast brown on 
both sides. Whip up the white of the five eggs, with a tea-cup 
of powdered sugar. Add the juice of two lemons. Heat and add 
half a pint of boiling water. Pour over the toast as a sauce, and 
serve for supper. Delicious. 

~*&&&&?^ 
~s> OMREiETTES. <«- 

Omelette. 

Mince cold tongue, veal, chicken, or other meat, warm up in. 
frying pan. Beat five eggs light, season with pepper and salt, turn 
into a spider, with a little hot butter. Brown lightly on both sides, 
lay in the meat, fold the omelette over it, and .serve quick as. 
possible. 

Baked Omelette. 

Beat up the yolks of six eggs with three tablespoonfuls of flour.. 
Add salt and a cup and a half of milk. Beat the whites sepa- 
rably, and pour over the mixture. Butter a hot spider, and pour 
in the mixture. Bake in a hot oven ten minutes. 

Boiled Omelettes. 

Beat up five eggs quite light, add pepper, salt and a little nut- 
meg and minced parsley, and a cup of cream or sweet milk. Butter 
your cups or moulds, and pour them half fu2 of Ihe mixture. Set 
in a pan of boiling water. Boil fifteen minutes. Serve hot. 

All sorts of changes may be rung on the old-fashioned omelette ; 
but we have given the principles in the standard omelettes here 
given, and any cook can from them concoct endless varities of 
omelettes. 



UegewabliES 363 








Boiled Potatoes. 

Peel yonr potatoes carefully, and put in cold water for an hour 
or two if old, then put in fresh cold water, and let boil till done. 
Pour off the water at once. Lift the cover to let the steam escape, 
and do not cover closely again. They will be dry and mealy. 
Put new potatoes in boiling water at once, and keep boiling till 
they are done. Potatoes steamed are very nice. 

Mashed Potatoes. 

Peel potatoes and leave them in cold water for an hour. Steam 
over hot water till done. Pour into an earthen dish or a crock, 
place on the stove where it will keep warm, and mash smooth with the 
potato masher. Season with plenty of butter, and a little salt and 
pepper. Add a cup of rich milk. Let all heat together, then take 
up in a deep dish. You may smooth the top and dress with but- 
ter, or set it in the oven a minute to brown nicely, or shape it in 
a buttered mould. Garnish with a little parsley. 

Fried Potatoes. 

Pare and cut in thin pieces. Let stand in cold water till ready 
to cook, drain carefully, and fry in boiling butter 5 or half suet and 
half butter. If you want them to puff up, skim them out a few 
times, and drop in to boil again. Serve veiy hot. 

Potatoes Creamed. 

Cut up new potatoes, and boil till done. Make a rich sauce 
of one cup cream or milk, three tablespoonfuls of butter. Pepper 
and salt to taste. Pour over, boil up once and serve. 

String Beans. 

String carefully a half peck of yellow wax beans. Break in two, 
boil till tender, season with salt, pepper and butter, or dress with 
a cream sauce. v 



364 Bl^EA^PASHI, DINNER AND SUPPER. 

Boston Baked Beans 

These require a covered stone bean pot. One quart of dry 
beans makes enough for a family of six or seven persons. The 
beans should be looked over carefully, and put to soak in plenty 
of soft water over night. Skim them out of the water in the morn- 
ing, and put on cold fresh water enough to cover them when they 
have boiled up. Put them in the bean pot in the same water. 
Add one tablespoonfulof molasses, and apiece of corned beef, about 
one-half pound, with considerable fat on it, (we much prefer this 
to pork), a very little salt. It is best to taste them when about 
half done, and if they are not salt enough, then add what more 
salt is needed. A little experience will soon teach one just how to 
season them. Bake three or four hours in a moderate oven, and 
see that there is water enough kept in them, by adding as it cooks 
out. There should always be water enough so you can see it by 
tipping the pot up sidewise. 

Green Peas. 

Cook peas nearly the same as beans. Thicken the gravy with 
a little corn starch if desired. 

Asparagus. 

Chop up the stocks, after trimming off the hard ends. Boil un- 
til it is tender, but be careful not to cook it to pieces. Mix to- 
gether flour and butter in equal parts, beat to a cream, stir in hot 
water off the asparagus to make a sauce, boil together. Lay the 
asparagus on slices of toasted bread. Pour the sauce over all, and 
serve hot. The asparagus may be dressed in the same manner 
without the toast, or may be dressed with butter, salt and pepper 
only if preferred. 

Mashed Potatoes. 

Pare the amount of potatoes required for dinner. Put them to 
cook in boiling water. When done, pour off the water and mash 
smooth. Add a little milk or cream, salt to taste, add the yolks of 
two or three eggs, according to the amount of potato, save the 
whites, beat to a stiff froth, put the potato in the dish you wish 
it in, on the table, smooth it over, and spread with the white 
of eggs, set in a hot oven for a few moments, or until it becomes 
a light brown. 



Ubgeihables. 365 



Lima Beans 

Let them remain in cold water for an hour after shelling. Put 
into boiling water, and boil till tender. Drain off the water. Make 
a dressing of milk, butter, pepper and salt. Let the beans simmer 
in this a little while before serving. 

Cabbage Salad. 

Shave raw cabbage very fine. Make a dressing of half a cup 
vinegar, one egg, well beaten, two tablespoonfuls of sugar, a tea- 
spoonful of salt, two tablespoonfuls of drawn butter. Before put- 
ting in the egg, heat the mixture, then stir in the egg, and a lit- 
tle sweet oil, if desired. When cool, pour it over the cabbage. 

Boiled Cabbage. 

Cut your cabbage fine. Boil in water for half an hour. Add 
milk, thickened with a little flour, season with butter, pepper and 
salt. 

Cauliflower. 

Trim to the flower, boil in milk and water for half an hour, 
drain well, and dress same as cabbage. 

Stewed Tomatoes. 

Scald and peel a dozen ripe tomatoes, slice and simmer over 
the fire for ten minutes, season with butter, pepper and salt. An- 
other way is to thicken with bread or cracker crumbs. 

Fried Tomatoes. 

Slice large tomatoes into three slices, rub with flour, fry in hot 
butter, browning on both sides. Dress with a sauce made of cream, 
butter, salt and pepper. Serve hot. 

Boiled Onions. 

Pare the onions carefully, and boil whole in a large amount of 
milk and water. When tender, drain off and season with pepper, 
salt and butter. 

Fried Onions. 

Cut the onions up and stew in a little water. When half don«, 
and nearly dry, put in butter and fry a light brown. Pepper and 
salt to taste. 



366 Bi^EA^PAsnt, Dinner and Supper. 

Maccaroni. 

Take one-half pound of maccaroni and pour over it boiling wa- 
ter to cover it. Let it stand twenty minutes. Drain and put in 
cold water. Drain again, and boil with milk enough to cover it. 
Season with butter, salt and pepper. Add grated cheese if de- 
sired. 

Fried Egg Plant. 

Take slices of egg plant about an inch thick, pare and let stand 
in salt and water for two hours. Wipe dry, dip in egg, roll in 
cracker crumbs, and fry brown in hot butter. 

Stewed Egg Plant. 

Put the egg plants in cold water, let boil till tender, mash and 
season with butter, salt and pepper. 

Parsnips. 

Boil tender in salted water, then cut in slices and dip in beaten 
egg, fry brown in melted butter. 

Turnips. 

Boil tender, pour off the water, mash and season with butter, 
salt and pepper. 

Beets. 

Wash nicely and trim, but do not pare them. Set to boil in hot 
water. Boil tender. If the beets are young, an hour's boiling is 
sufficient. Old beets require several hour's boiling. When cooked, 
skin them while hot, slice thin, salt, pepper and butter to taste, 
pour on a little vinegar. Good either hot or cold. 

Summer Squashes. 

Slice the squash thin, scald, salt and pepper a little, dip in 
beaten egg, and fry brown in hot butter. 

Baked Squash. 

Cut the squash into thick strips, scrape well and bake in a hot 
oven. Eat with salt, pepper and butter, like sweet potatoes. 

Boiled Green Corn. 

Husk, and trim carefully, freeing well from the silk. Put in a 
kettle of boiling water. Boil half an hour, drain well, and serve 
on the ear. 



gUDD.iJGS. 367 



uccotash. 



Cut one-half pint of green corn from the cob. Mix with this 
half a pint of Lima beans. Stew till tender, season with butter, 
salt to taste, and serve hot. 

Boiled Rice. 

Swell the rice in warm water for an hour, boil slowly, add milic 
as it thickens. Season to taste and serve hot, with milk or cream 
sauce. 




Ji^x^S 



ifofS) -. — g — - t*./gfl^ 



BEDDINGS.**- 



3 Z -<?Wi 




English Plum Pudding. 

One pound raisins, same of currants, same of suet, chop the 
latter very fine, one-half pound sour apples, chopped, one pound of 
flour, six eggs, half a cup of citron, chopped fine, three wine-glasses 
of unfermented wine, one pound brown sugar, spice to taste. If 
too dry, add sweet milk. Tie tightly in a pudding bag, ' well 
floured, and boil four and a half hours 

Cocoanut Pudding. 

A cup of ground cocoanut, one-half cup sugar stirred in three 
pints of sweet milk, let simmer slowly, add three eggs well beaten, 
and the yolks of two, a half a cup of of cracker crumbs, flavor to 
taste. Beat well together, bake for half an hour. Whip the 
whites of the two eggs to a stiff froth with powdered sugar, add 
the juice of one lemon. Spread over the top of the pudding, and 
set in the oven a minute to brown slightly. Serve with or with- 
out sauce. 

Cottage Pudding. 

One cup of sugar and half a cup of butter, one cup sweet milk, 
a little nutmeg or flavoring, to suit the taste. Stir all together 
lightly, add one pint of flour, with three teaspoonfuls of baking 
powder sifted in it. Bake in a pudding dish slowly for an hour. 
Serve hot with a sauce of eggs, sugar and butter beaten to froth, 
and heated hot. Cut the pmdding like cake, and pour the sauce over. 
Stale cake makes a good cottage pudding, dressed with the sauce 
as described. 



368 Bi^BA^PASnt, Dinner and Supper. 

Chocolate Pudding. 

To one pint of milk add two tablespoonfuls of sugar, two of 
corn starch, and two of chocolate. Put all in a basin, and scald 
over boiling water. Stir well till cooked. Serve with cream sauce, 
or a sauce made of butter and powdered sugar, beaten to a cream. 

Roly Poly. 

Make a good biscuit crust with one pint of flour. Roll out thin, 
spread with fruit, fold over the fruit, and press the edges tight, so 
that the fruit will not run out. Steam in a pudding bag one and 
one-half hours. Serve with any sauce preferred. 

Rice Pudding. 

Boil three tablespoonfuls of rice in one quart of milk, stir in 
two tablespoonfuls of sugar, a handful of raisins, and a little butter. 
Flavor with cinnamon. Bake till thoroughly done. Serve with 
cream sauce. 

Suet Pudding. 

One cup of chopped suet, one cup of sweet milk, one cup of 
chopped raisins, three and a half cups of flour, a little salt, one 
teaspoonful soda, spice to taste. Boil three hours and a half. 

Baked Indian Pudding. 

One quart scalded milk, two cups corn meal, one teaspoonful of 
ginger. Mix and let stand fifteen minutes, then add one cup of 
molasses, two eggs and a tablespoon ful of butter. Bake two hours. 
Serve hot with butter, or butter sauce. 

Graham Pudding. 

Two cups Graham flour, half a cup molasses, five tablespoon- 
fuls butter, half a cup sweet milk, one egg well beaten, one tea- 
spoonful soda, half cup stoned raisins, same of currants, a little, 
salt, spice to taste. Steam three hours. Serve with sauce. 

Bread Pudding. 

One-half pint of bread crumbs, soaked in a pint of sweet milk. 
Add three eggs well beaten, a heaping tablespoonful of butter, and 
a little grated nutmeg. Stir together and bake in the oven for 
three quarters of an hour. Serve with butter sauce. 



EUDDIH6S. 369 

Bread Pudding. 

One pint of bread crumbs, one pint of hot milk, the beaten yolks 
of two eggs, one whole egg, and two tablespoonfuls of butter. Add 
the grated rind of a lemon, and a half teaspoonfi* of baking pow- 
der. Stir well and bake for forty minutes. Beat the whites of the 
two eggs with a half cup of powdered sugar and the juice of a 
lemon. When stiff spread it over the pudding, and set it in the 
oven till it is a bright brownish color. Serve with any pudding 
sauce. 

Berry Pudding. 

Mix lightly one pint of fresh berries with half a cup of sifted 
flour. Then to one pint of flour, add one teaspoonful of soda, a 
little salt, one-half cup of swe^et milk, and one-half cup of molas- 
ses. Stir together well ; add the berries mixed with the flour, stir care- 
fully, so as not to break them, turn into a buttered pudding dish, 
and set in a kettle of boiling water. Boil steadily for two hours 
and a half. Do not let the water reach the top of the dish. Serve 
with any nice liquid pudding sauce. 

Fruit Pudding. 

Place fruit of any kind in a pudding dish with a little warm 
water. Sweeten to taste with sugar. Make a rich biscuit crust, 
and place over the pudding dish. Cover with a basin, to give 
room for the crust to rise. Set over the fire till the steaming 
fruit bakes the crust. Serve with cream and sugar. 

Lemon Pudding. 

One-half cup of corn starch, one cup of sugar, the grated rind 
of a lemon, the juice of two lemons. Stir in cold water enough to 
make a smooth batter. Stir all into a quart of boiling milk. Add 
two tablespoonfuls of butter, and three well beaten eggs. Put on 
the stove and stir well, taking care it does not scorch. As soon 
as it thickens, pour into cups that have been dipped in cold water. 
Set aside to cool. In an hour you may turn them out, and serve 
with cream and sugar, or a boiled sauce. 

Graham Pudding. 

One and one-half cups Graham flour, one-half cup brown sugar, 
one-fourth cup butter, one-half cup sweet milk, one egg, one tea- 
spoonful soda, one cup raisins. Flavor to taste, and steam two 

hours. 

24 



370 Bp.ea^fasjh, dinner and Supper. 

Tapioca Pudding. 

Let half a tea-cupful of tapioca stand in water or milk fd six 
hours. Then add one quart of milk, a tablespoonful of butter, a 
little salt. Boil five minutes. Beat up the yolks of two eggs with 
one tea-cup of sugar. Boil till quite thick. Flavor to taste with 
vanilla. Set to cool. Whip up the whites of two eggs with two 
spoonfuls of powdered sugar, cover the pudding with this, and set 
in the oven to brown slightly. 

Tapioca Apple Pudding. 

Soak one-half cup of tapioca in half a pint of water for twelve 

hours. Pare and chop five medium sized sour apples very fine. 

Stir these into the pudding with one-half cup of white sugar. Put in a 

pudding dish and bake slowly for three hours and a half. Serve 

with cream sauce. A very delicate dish, to be eaten either hot 

or cold. 

French Pudding. Very Nice. 

The yolks of four eggs, four tablespoonfuls of sugar, four table- 
spoonfuls of flour, pour over this mixture one quart of boiling 
milk. Flavor to suit the taste. Boil and stir briskly for ten min- 
utes. Then when cool, beat the whites of four eggs, with four 
teaspoonfuls pulverized sugar, till it creams. Pour over the top of 
the pudding, and set in the oven for a few minutes. 

Queen of Puddings. 

One quart of milk, one pint of bread crumbs, one cup of stipai, 
one-half tea-cup of butter, yolks of four eggs. Flavor with lemon, 
bake about one hour, spread a little jelly over it. Beat the whites 
of four eggs to a cream with one cup pulverized sugar. Spread 
this over, and set it in the oven till it turns a golden brown. 
It will be delicious. 

Poor Man's Pudding. 
One quart of milk, one cup of stoned raisins, one-half cup of 
rice, one cup of sugar, one piece butter as large as an egg, a lit- 
tle grated nutmeg. Bake slowly two to two and one-half hours. 
Stir often. 

Plum Pudding. 

One pint raisins, one pint English currants, one-half pint chopped 
suet, one pint flour, one-half pint bread crumbs, one cup sweet 
milk, five eggs, spice to taste. Add a little candied orange and 
lemon, also a little citron chopped hne. Boil three houis. 



BUDDINGS. 371 



Snow Balls. 

Soak a cup of rice two hours in one pint of water. When 
swelled, add a cup of milk, and boil soft. Put in tea-cups, round 
them up, and let them stand till cold. Slip out of the cups into 
a dish. Make a rich custard of three beaten eggs, one-half pint 
of milk, half a teaspoonful of corn starch, flavor to suit the taste, 
aud boil till it thickens. Pour it over the rice balls twenty min- 
utes before serving. A very nice summer dessert. 

Puffs. 

Beat up two eggs and the yolks of two more. Add two table- 
spoonfuls of sugar and one of drawn butter. Stir up with half a 
pint of sweet milk and half a cup of flour. Bake in cups for half 
an hour. When done, turn out of the cups. Serve with a sauce 
made of one tea-cup of powdered sugar beaten up with the whites 
of the two eggs, and the juice of one lemon or orange. Serve 
■each puff with the sauce. 

Pudding Sauce. 

Eight tablespoonfuls of sugar, four tablespoonfuls of butter, two 
tablespoonfuls of flour. Beat this mixture to a cream, then add 
one egg well beaten, and one cup of boiling water. Stir till thick, 
flavor to taste. 

Foam Sauce for Puddings. 

Five tablespoonfuls of butter, six of powdered sugar. Beat to a 
stiff froth. Set the dish containing it into a pan of boiling water. 
Add a flavor of vanilla, and a teaspoonful of hot water. Beat to 
a light foam, and pour on each dish of pudding. 

Pudding Sauce. 

Three eggs well beaten, one tea-cup powdered sugar. Mix thor- 
oughly together. Stir in a cup of boiling milk, flavor to taste. 

Stiff Sauce. 

One-half cup sugai, same of butter. Beat together. Flavor to 
taste. A spoonful to each dish of rice or apple pudding. 

Plain Sauce. 

One-half cup of sugar, half as much butter, stir together, and 
thicken with a half teaspoonful corn starch, stir in one cup boil- 
ing water, or sweet milk. 





372 Br?BA^PAsni, Dihnei* ahd Supper. 



^ ^ j<g&, V„ 

-^PASTRY.* Pies. ■*■ 

•^pfj ■ y^' . < ^ r 

Puff Paste for Pies. 

One pint flour well sifted, half a cup of butter. Rub the but- 
ter into the flour, mix with cold water enough to roll wel 1 . Knead 
and work as little as possible. Roll thin. 

Graham Pastry. 

One cup Graham flour, half a cup sweet cream, a pinch of salt. 
Mix, roll and use for crust for fruit pies. Very nice* 

Plain Pastry. 

Half a cup butter, quarter cup suet, a little salt. Rub in one 
quart sifted flour, with a teaspoonful Royal Baking Powder. Mix 
together with cold water and roll out. The lower crust need not 
be so rich as the upper. 

Flaky Paste. 

Sift one pint of flour, rub into it half a cup of butter, mix with 
ice water enough to roll. Roll out, spread with butter, fold over, 
roll again, very thin, spread again. Do this three times for the 
upper crust. Very rich. 

Mock Mince Pie. 

One cup sugar, one cup molasses, one cup raisins, one cup cur- 
rants, one cup vinegar, one cup water, one grated nutmeg, one 
teaspoonful of cloves, one tablespoonful of cinnamon, butter the 
size of an egg, one cup powdered crackers. Heat on the stove 
before putting in tins. This will make six pies. 

I*emon Pie. 

The juice and grated rind of three lemons, three whole eggs, 
and the yolks of four. Beat together with two cups of sugar, half 
a cup of butter, and one-half cup of sweet milk. Stir well to- 
gether. This will make three pies. Beat up the whites of the four 
eggs with five tablespoorWuls of powdered sugar. When the pies 
are baked, spread this stiff foam over their tops, and set back in 
the oven to brown slightly. Very rich. 



Easipry. 373 

Lemon Pie, No. 2. 

Beat four eggs well with one cup sugar, add half a cup |of water, 
lialf a cup of sweet milk, one tablespoonful of corn starch. Grate 
the outside of the lemon rinds into this, and scrape into it the 
pulp and juice of two lemons, removing the seeds. Stir well. 
Line two tins with pastry and bake for fifteen minutes. You may- 
have a top crust, or beat the white of an egg with a little pow- 
dered sugar, spread over the top, and brown in the oven. 

Apple Pie. 
Select apples that cook quick. Pare and slice very thin, re- 
moving the core. Line your tins with pastry, place in them a lay- 
er of apple, sprinkle thickly with sugar, then another layer, sprin- 
kle again with sugar, grate on a little nutmeg, spread on a table- 
spoonful of butter to each pie, pour in a very little cold water, 
cover with rich crust, bake twenty minutes 

Mince Pies. 

Boil seven pounds of lean, fresh beef until it is tender, chop it 
up fine when it is cold. Chop fine one pound and a half of suet, 
six pounds of apples, two pounds and a half of stoned raisins, 
same of currants, half a pound of candied citron. Add two table- 
spoonfuls of ground cinnamon, one and a half of grated nutmeg, 
one of ground cloves, one of allspice and one of salt, four pounds 
of brown sugar, one quart good boiled cider, and if you can get 
it, one pint of unfremented wine. If not, the liquor from canned 
grapes or cherries, or similar fruit. Add the liquor the meat was 
boiled in. Mix thoroughly, and put in a stone jar covered tightly. 
Do not use for twenty-four hours. When you bake the pies add 
"half a dozen medium sized chopped apples to as many pies, and 
a lump of butter as large as a hen's egg. Also whole, seeded 

raisins if desired. 

Cocoanut Pie. 

One cup cocoanut, two cups sweet milk, soak for twelve hours. 
Then add one tablespoonful drawn butter, a pinch of salt, one cup 
of sugar, two eggs, and the yolks of two eggs. Beat thoroughly 
and let heat slowly in a tin basin on the stove till it boils. Then 
turn into pie tins lined with crust, bake fifteen minutes. Beat the 
whites of the two eggs to a stiff froth with two tablespoonfuls pow- 
dered sugar. Spread over the pies, set in oven five minutes, to 
give them a golden brown. Delicious. 



374 Bi^ea^pasit, Dinner and Supper. 

Cream Pic. 

One cup of flour, one teaspoonful of Soda an«l one of cream 
tartar. Mix well with the flour. Add four eggs well beaten to- 
gether, and the grated rind of a lemon. Scald one cup of milk, 
and stir into it, when boiling, one tea-cup sugar, a pinch of salt 
and two eggs, well beaten. Stir steadily until it thickens. When 
cool, add flavoring to suit the taste. Bake fifteen minutes between 
crusts. 

Squash Pie. 

Boil your squash and mash it fine, removing the seeds. One-half 
pint of the mashed squash, three eggs well beaten, one tea-cup 
sugar, one tablespoonful butter, one teaspoonful ginger, same of 
cinnamon, two cups of milk, and a little salt. Makes three pi<--,. 

Custard Pie. 

Two eggs, and the yolks of two eg^s beaten light with a cup 
of sugar and a very little sail, add one pint of milk. Line your 
pie tins with crint, and let bake in the oven till nearly done. 
Heat the custard very hot, and our into the tins and bake quickly, 
so The crust will not be heavy. 

Washington Pie. 

Mix well one teaspoonful <>f baking powder with two cups of 
flour and a little salt, add three eggs well beaten and a cup of 
sweet milk. Use any flavoring you wish. Stir well with a wooden 
spoon, bake in three layers, and spread between any kind of jelly 
you like. 

^S§- CUSTARDS AND CREAMS. -piS 



W 

Boiled Custard. 

Six eggs well beaten together with a cup of sugar, any flavor- 
ing, and a pinch of salt. Heat one pint of milk in a bright sauce- 
pan or tin pail. When hot, stir in the eggs and sugar till it thick- 
ens. Half a teaspoonful corn starch may be beaten smooth in a 
little cold milk, and stirred in the milk, before the eggs are added, 
if desired. 



Basjpi*y. 3^5 

Apple Custard. 
Pare and slice half a dosen tart apples, stew till tender, press 
through a colander, add the graLed rind of one lemon, add one 
cup of sugar. Stir well and let cool, beat four eggs very light, 
and add one pint of sweet milk. Stir this mixture and the apples 
together, and bake in a pudding dish, or in cups, for half an hour. 
Serve cold. 

Sago Custard. 

Boil four tablespoon fuls of sago in a cup of water till clear. 
Stir this into a quart of milk, let it boil. Beat up five eggs with 
one cup of sugar and a little butter, add this to the milk and sago. 
Put all together in a tin pail, set in a kettle of boiling water, 
stir well f TI 1 it thickens. Just before taking off the fire, flavor 
lightly with vanilla. 

Chocolate Custard. 

Prepare a custard with one pint sweet milk, one whole egg, and 
the yolks of three, and one ounce and a half of prepared choco- 
late, dissolved in half a cup of warm milk, let come to a boil, let 
cool, then stir in half a cup of light brown sugar, and a lit lie va- 
nilla flavoring. Stir well and pour into a deep pudding dish, cover 
with the whites of the eggs, beaten to a stiff froth with two table- 
spoonfuls of powdered sugar. Set in the oven till it is a yellow 
brown. Serve cold. 

Floating Island. 

Soak one package of gelatine in three pints of water for half an 
hour. Add then two cups and a half of white sugar. Let it come 
to a boil, beat the whites of five eggs to a stiff froth, add the 
juice and grated rind of three lemons. Put the two mixtures to- 
gether and turn into a mould. When cold, turn out and pour over 
it a custard made of the yolks of five eggs, three pints of milk 
and a tablespoonful of corn starch. Sweeten to taste. 

Floating Islands. 

Crush one pint very ripe red raspberries or currants with a cup 
of white sugar. Press through a sieve to remove the seeds, beat 
the whites of five eggs very stiff, add slowly one small cup pow 
dered sugar, beating all the time until it is stiff enough to stand 
in peaks, chill on ice for two hours, put half a pint of very cold 
milk in a glass dish and cover it with the float put on by spoon 
fids in peaks. Serve with cream in individual glass dishes. Very 
pretty for the table. 



376 Bl^EA^PAST, DINNER AND SUPPER. 



^ - ^ 




Cream Sherbet. 

Put the yolks of six eggs and a dessert-spoonful of orange- 
flower water into two quarts of cream, boil it up once in a cov- 
ered stew pan, then strain it, add three-fourths of a pound of fine 
loaf sugar and stir until dissolved. When cool, set it on ice, 01 
freeze same as ice cream. 

Lemon Sherbet. 

Dissolve a pound and a half of loaf sugar in one quart of wa- 
ter, take nine large lemons, wipe them clean, cut each in halves, 
squeeze them so as to get out both juice and some of the essence 
of the peel. Stir into it the sugared water, strain and freeze same 
as ice cream. 

Strawberry Sherbet. 

Take one pound of the best ripe strawberries, crush them to a 
smooth mass, then add three pints of water, the juice of one lemon 
and a tablespoonful of orange-flower water. Let this stand three 
or four hours, then put in a basin a pound of the best refined 
sugar, stretch over it a cloth or napkin, and strain on the sugar 
the berries, squeezing out the juice as much as possible, stir until 
the sugar is dissolved, set on ice before serving. 

Spanish Cream. 

Dissolve one ounce of gelatine in one pint of new milk, let 
come to a boil, add the yolks of four eggs beaten together with a 
cup of white sugar, set over fire and stir until it thickens well. 
Beat the whites of the four eggs with two tablcspoonfuls of pow- 
dered sugar till it is a stiff froth, flavor with vanilla, stir into the 
custard, pour into moulds till cool. Serve with cream and sugar. 

Bavarian Cream. 

Dissolve one-half ounce of gelatine in one pint of new milk, 
heating it over the fire. Add the yolks of three eggs, one-half 
cup of sugar. Flavor with lemon or vanilla, strain carefully, when 
cold, stir in a pint of cold cream, put in moulds, serve with cream 
and sugar. 



Easily. 377 



Fruit Creams. 

Soak an ounce of Coxe's gelatine in half a pint of cold water 
"till it is dissolved, put in a bright tin pail and set into a kettle of 
boiling water. Add one cup of the fruit juice and one cup of 
sugar, stir in while heating. Take from the fire in five minutes, 
and add one pint of cold sweet cream, wet your mould with cold 
water and strain the mixlure into it. Set on the ice till perfectly 
cold, then turn out and serve with cream and sugar. 

Tapioca Cream. 

Three tablespoonfuls of tapioca, thoroughly dissolve it, then add 
three yolks of eggs beaten up well with one-half cup of sugar. 
Boil three pints of milk, set till cool, then stir in the tapioca with 
any flavor desired. Beat well together, whip up the whites of the 
eggs till very stiff, mix together, boil fifteen minutes and turn into 
moulds. Set in a cool place till ready to serve, turn out and serve 
with a cream and sugar, or a fruit sauce, if preferred. 

Charlotte Russe. 

Beat one pint of thick cream to a froth, strain through a sieve, 
and beat again. Do this three time, beat five eggs very light with 
one cup of sugar, and vanilla flavor, or lemon if preferred, add to 
it one-half pint of sweet milk, place over hot water and stir till it 
thickens well. Dissolve one-half ounce of Coxe's gelatine in hot 
water, add this to the strained cream and stir the mixture into the 
custard when it is perfectly cold. Butter your mould well, and 
line it with delicate cake. Sponge is best. Pour over it the Char- 
lotte, and set on ice, or in a cold place. When you wish to turn 
it out of the mould, you can set it for an instant in hot water, 
and it will turn out readily. 

Snow Pudding 

One-quarter box of Coxe's gelatine dissolved in one-half pint of 
boiling water, set to cool, add one-half cup of sugar, the juice of 
one lemon, strain carefully, then beat the whites of two eggs till 
they are a stiff froth, beat well, and pour into moulds, let it cool 
thoroughly. Make a rich custard of the yolks of the two eggs and 
a little corn starch stirred into half a pint of boiling milk. Add 
half a cup of sugar, and any flavor desired. 



378 Bi^ea^past, Dinner and supper. 

Meringues. 

Beat the whites of six eggs till they are very stiff, add one cup 
of powdered sugar slowly, and a very little salt, beat well, lay 
greased writing paper in a shallow pan, drop the meringues on it, 
and bake slowly. When done, put two together, or they may be 
formed in a ring, and the center filled with whipped cream and 
sugar, flavored to suit the taste. 

Blanc Mange. 

Put two tablespoonfuls of arrow root in a little water, put a pint 
of milk on the stove, and when it boils, stir in the arrow root, 
and one tablespoonful powdered sugar, any flavor desired and a 
pinch of salt, cool in moulds. 

Ice Cream. 

One pint of sweet milk, yolks of three eggs, beaten with one 
tea-cup of sugar, and a tablespoonful of corn starch, scald till 
thick, stirring all the time, Set away to cool, add one pint whip- 
ped cream, and the whites of the three eggs beaten to a thick 
froth. Flavor to taste, and sweeten more if desired. Put the cream 
in a tin pail, one small in circumference is best, with a tight 
cover. Set in the freezer and pack around firmly with 
two parts ice, broken up about the size of a walnut, and one 
part table salt. A pint of water should be poured over the ice in 
the freezer to every quart of cream in the pail. In half an hour 
the cream will begin to freeze, then take off the cover, 
and- stir the freezing cream until it stiffens well. Repack and 
cover with a piece of carpet or a heavy woolen blanket. In an 
hour or so it will be fit to serve. If you have no ice cream 
freezer, put the pail of cream in a large bucket, pack with ice, 
and cover with woolen cloth. 

Ice Cream. Very Rich. 

Beat together one-half pint of rich cream, one-half pound of 
white sugar, flavor to taste, mix well, add one quart rich cream, 
mix well and freeze. 

Fruit Ice. 

One quart of fruit, fresh or canned, such as peaches, pears, or 
apricots, one pint of sugar. Beat the eggs to a froth. Stir the 
fruit and sugar well together, mix all, and freeze in a form. 



<9AJ^E. 



379 



:^fe 



e^o 



g^XVJ 



« -**©4&I 



S^> : 



(TsX^C^ 




Mrs. Lessions' Cookies. 

One cup of sour cream, one-half cup of sugar, one level tea- 
spoonful of soda, same of salt, flavor to taste, flour to roll pretty- 
stiff, bake in a moderate oven. 

Dolly Varden Cake. 

Two eggs, one cup sugar, one-half cup melted butter, one and 
one-half cups sweet milk, two cups flour, one teaspoonful baking 
powder, dip out two tins full, leaving enough for the third in the 
pan; then add one cupwaisins, one-half teaspoonful cinnamon, one 
half teaspoonful cloves, one half of a nutmeg. Put the three to- 
gether with jelly. 

Coffee Cake. Excellent. 

One-half cup fresh butter, one cup sugar, one cup molasses, one 
cup of coffee made strong, one teaspoonful of cloves, one teaspoon- 
ful of cinnamon, one cup raisins, one teaspoonful of soda. Stir 
well together, and bake in a quick even. 

White Cake. 

Whites of eight eggs, two cups of sugar, two-thirds cup. butter, 
three -fourths cup of sweet milk, three cups flour, two teaspoonfuls 
baking powder, a little lemon flavoring. Bake in a moderate oven. 

Gold Cake. 

The yolks of eight eggs, one cup sugar, one-half cup of sweet 
milk, three-fourths cup of butter, one and one-half cups of flour, 
two teaspoonfuls of baking powder, lemon flavoring to taste. Bake 
in a moderate oven. 

Hickory Cake. 

One and one-half cups sugar, one half cup butter, two cups 
flour, three-fourths cup sweet milk, the whites of four eggs, one 
teaspoonful cream tartar, one-half teaspoonful of soda, one cup of 
chopped meats. Stir together and bake in a moderate oven. 



380 Bl^EA^FASm, DINNER AND SUPPER. 

Ice Cream Cake. 

Two cups sugar, two cups well sifted flour, one cup corn starch, 
one cup butter, one cup -of sweet milk, the whites of eight eggs, 
two teaspoonfuls baking powder. Bake in layers. Preparation, — 
Take the whites of eight eggs, four cups sugar, pour on the sugar 
one-half pint boiling water, boil until clear, then pour the hot sugar 
over the eggs. Stir the mixture until it becomes a stiff cream, add 
a teaspoonful of citric acid, and flavor with lemon or vanilla.. 
When cool, spread between the layers. This is a delicious cake. 

Spice Cake 

One cup sugar, one cup sour milk, one-half cup butter, one 
egg, one teaspoonful soda, cinnamon, cloves, nutmeg and fruit to 
suit the taste. 

Lemon Jelly Cake. 

Two cups of sugar, one-half cup of butter, one cup of milk, three 
eggs, two and one-half teaspoonfuls baking powder, three cups of 
flour. This makes five layers. To make the jelly, use the juice 
and grated rind of two large lemons, one cup of sugar, one egg, 
one-half cup of water, one teaspoonful of butter, one teaspoonful 
of flour, beaten up with a little water. Boil until it thickens, and 
place between the layers. Bake in a moderately hot oven. 

Layer Cake. (Cocoanut. ) 

Three eggs, saving the whites of two, one cup white sugar, a 
pinch of salt, one and one-half cups flour, one-half cup cold water, 
two teaspoonfuls baking powder, beat eggs and sugar light, then 
add the other ingredients and bake in three shallow tins about ten 
minutes in a moderate oven. Take the whites of the eggs, beat 
until light, then add four tablespoonfuls sugar and spread between 
the layers, and sprinkle with desiccated cocoanut. 

Layer Chocolate Cake. 

Three eggs, saving out the whites of two, one cup white sugar, 
one and one-half cups flour, one-half cup cold water, two teaspoon- 
fuls baking powder, a pinch of salt. Beat eggs and sugar until 
light, then add the other ingredients, mix thoroughly and bake in 
two shallow tins about ten or fifteen minutes. Beat the whites un- 
til light, then add five tablespoonfuls white sugar, four of grated 
chocolate, one teaspoonful vanilla extract, mix thoroughly and put 
between the layers, also on top. 



(Sake. 381 

Lemon Layer Cake 

Three eggs, saving out the whites of two, one and one-half cups 
flour, one-half cup cold water, two teaspoonfuls baking powder, a 
pinch of salt. Beat eggs and sugar until light. Then add the 
other ingredients, mix thoroughly, and bake in layers, two or three, 
just as preferred, in a moderate oven, ten or fifteen minutes. 

Layer Fruit Cake. 

Three eggs, one cup sugar, one and one-half cups flour, one- 
half cup cold water, two teaspoonfuls baking powder, a pinch of 
salt. Beat eggs and sugar until light. Then add the other ingre- 
dients, mix thoroughly, then take one-fourth of the mixture, add 
two tablespoonfuls molasses, about equal quantities of dates and 
raisins, chopped fine, about one tea-cup, mix thoroughly and bake 
in shallow tin. The other three-fourths bake on two shallow tins. 
When done, place the fruit cake between the two layers, putting 
a little jelly between the layers, if desired, although it is good 
without. Sprinkle top layer with pulverized sugar. 

Sweet Muffins. 

Two eggs, one-half cup sugar, piece butter size of an egg, two 

cups sour milk, four cups flour, one teaspoonful soda. Beat the 

eggs separately, and add the last. Bake in muffin rings or gem 

pans. 

Lemon Cakes. 

Two eggs, one cup sugar, one and one-half cups flour, one-half 
cup cold water, two teaspoonfuls baking powder, a pinch of salt. 
Beat eggs and sugar until light, add the other ingredients, mix 
thoroughly, flavor with extract lemon, bake in muffin rings. These 
are nice to eat -with ice cream. 

Cream Shells. 

One coffee-cup hot water, one-half cup butter, one coffee-cup 
flour, have the water boiling on the stove, add the butter and flour 
and stir until it is thoroughly mixed. Let cool a little, then add 
three eggs and beat until perfectly smooth. Have a dripping pan 
well buttered, drop a spoonful in a place, about two inches apart, 
dip the fingers in white of egg and flatten to about one-half inch 
in thickness, be sure not to have them touch each other, bake in a 
hot oven twenty or twenty-five minutes. Do not be discouraged. 
"If at first you don't succeed, try, try again." (This should 
make fifteen.) 



382 Br?EA^PAsw, Dinner and Supper. 



Fruit Cakes in Muffin Rings. 

These are very nice for lunch on the cars, as each one can be 
wrapped separately. One tea-cup each of raisins and dates stoned 
and chopped, one cup sour milk or cream, if no cream is used, 
one-half tea-cup butter should be used, one teaspoonful soda, three 
cups flour, two eggs added last. Bake in muffin rings. 

Ginger Cookies without Shortening. 

You will be surprised to see how nice they will be, and so 
much better for children. Two eggs, one cup brown sugar, beaten 
together. Add one cup molasses, hot, one teaspoonful soda, one 
teaspoonful ginger, a little salt, mix with flour until stiff enough to 
mould out, roll thin and bake carefully ; they burn easily. 

Cream for Filling. 

One pint of sweet milk, three-fourths cup white sugar, one- 
half cup white flour, pinch of salt, two eggs, put the milk over 
the fire in a double kettle. When warm, take out enough to 
moisten the flour ; when boiling hot, stir in the sugar and flour. 
Let cook five minutes or so, then add the eggs, stirring briskly, let 
cook about three minutes, when cool, flavor with lemon or vanilla 
extract. Split the shell with a sharp knife, and till with cream. 

Fried Cakes. 

Three eggs, one pint of milk, sweet or sour, if sweet, baking 
powder two teaspoonfuls, should be used, if sour milk, one tea- 
spoonful of soda, one-half teaspoonful salt. Mix with flour stiff 
enough to mould, but do not mould it, but drop it in the hot fat, 
a small spoonful at a time, let cook a nice brown. They are de- 
licious eating, — a nice dessert for dinner on a told winter's day. 

Sweet Fried Cakes. 

Three eggs, one cup sugar, one coffee-cup sweet milk, two tea- 
spoonfuls baking powder, one-half teaipoonful salt, flour enough to 
mould out, roll about one-half inch thick, cut round, with a hole 
in the center. Those which are cut from the center look very 
nice if round, to roll in pulverized sugar as soon as they come 
from the fat. Some call them snowballs 

Raised Doughnuts. 
One cup sweet milk, one cup sugar, one-half cup yeast, one 
scant teaspoonful of soda, spice to taste, mix with flour and raise. 



<3ai{E. 383 



Corn Starch Cake. 

One cup corn starch, five tablespsonfuls butter, one cup of white 
sugar, the whites of four eggs, beaten stiff, one -half pint sweet 
milk, one-half pint flour, one heaping teaspoonful of cream tartar, 
half as much soda, flavor with lemon. Bake in a moderate oven. 

Caramel Cake. 

One cup sugar, one-half cup butter, one-half cup of milk, two' 
e gg s > one teaspoonful cream tartar, one-half teaspoonful of soda, 
two cups of flour. Bake in three tins. 

Caramel Part. — Two scant cups sugar, two-thirds cup milk, but- 
ter the size of an egg, boil ten minutes, teaspoonful of vanilla, beat 
until cold, put caramel between the sheets, and on the top? 

Hermits. 

One and one-half cups brown sugar, one cup butter, one-fourth 
•cup milk, one cup chopped raisins, two eggs, one teaspoonful soda, 
two teaspoonfuls cream tartar, a little nutmeg, flour to roll. 

Soft Ginger Bread. 

One cup molasses, one-half cup of butter, one-half cup boiling 
water, poured on the butter, one egg, one teaspoonful of soda, beat 
in molasses, flour to make a stiff batter. 

Sponge Cake. 

Two cups sugar, two cups flour, four eggs, two teaspoonfuls of 
baking powder, one-half cup cold water. 

Fruit Cake. 

One pound brown sugar, one pound flour, three pounds raisins, 
same of currants, half a pound of citron, one teaspoonful and a 
half of ground cinnamon, same of nutmeg, one teaspoonful ground 
cloves. Stone the raisins, brown the flour slightly and bake slowly 
for three hours. This cake will keep good for a year. 

Plain Fruit Cake. 

Two tea-cups flour, one cup brown sugar, half a tea-cupful of 
butter, three-quarters of a tea-cupful of milk, four eggs well beaten, 
raisins and currants, one teaspoonful baking powder and a very 

httle salt. 



384 B^EA^PASfP, DINNER AND SUPPER. 

Plain Fruit Cake. 

One cup butter, two cups sugar, one cup milk, two eggs, one 
teaspoonful soda, three and a half cups flour, two cups of raisi-is, 
three cups dried apples soaked eight or ten hours, chopped fine 
and stewed in two cups molasses two hours. Beat the butter and 
sugar to a cream ; dissolve the soda in the milk and add, then 
add the flour and beaten eggs, then stir in the raisins and apples. 
Pour in pan and bake one and one half hours. 

Hard Ginger Bread. 

One-half pound of butter, same of suet. Beat together with two 
pounds of brown sugar, one quart of molasses, a heapir.g teaspoon- 
ful ofginger, half as much cinnamon, cloves ami allspice, work in 
flour enough to make a stiff dough. Roll thin, cut and bake 
quickly. 

Fruit Frosting for Cake. 

The whites of three eggs beaten up with two cups of powdered 
sugai, and a tablespoonful of lemon or other fruit juice. When 
your cake is cold, spread the frosting on it, and set in the oven a 
minute to harden. 

Cocoanut Frosting. 

The whites of three eggs beaten up with one cup of powdered 
sugar, and a little flavoring. Spread it on the cake, after the lat- 
ter is cold. Sprinkle with prepared oocoanut and set in the oven 
for a minute 

Lady Fingers. 

Three eggs well beaten, with a scant cup of white sugar, add 
a flavor, sift a teaspoonful of soda and a very little salt with a cup 
of flour. Mix together and add flour enough for a st'ff dough, roll 
out ven thin, sprinkle thickly with granulated sugar. Cut the 
dough in narrow strips, lay each by itself in the nan and bake 
quickly. 

Sponge Cake. 

Two eggs, two-thirds of a cup of sugar, four tablespoonfuls of 
milk, one-half teaspoonful soda, one teaspoonful of cream tartar, 
flavor to taste, one cup of flour. Bake in a quick oven. 






D^ihi^s. 385 



^7<5l 




Coffee. 

Many sanitarians strongly object to the use of 
tea and coffee in any form. For a treatise on 
these articles, their adulterations and effect on the 
system, see pages 226 to 229 of this book. For 
a substitute for coffee, that can hardly be detected 
from the genuine, see recipe, " Golden Coffee." 

To avoid adulteration, buy coffee in the grain, 
either raw, or in small quantities, freshly roasted. 
The best kinds are the Mocha and the Java, and 
some prefer to mix the two in the proportion of 
one-third of the former to two-thirds of the latter. 
West India coffee, though of different flavor, is 
good. What is called " Old Government," was 
years ago, considered by many the best of all. It 
is, however, doubtful if there is much of the °-en- 
uine article in market at the present day. 

If coffee is roasted at home, it should be done 
with the utmost care, as a slight variation, or a 
little underdone or overdone and not roasted evenly, 
spoils the flavor. Where the coffee is purchased 
of reliable dealers, it is best to get it roasted and 
ground, as it is done better than it can be done 
at home, and saves a great amount of work. Keep 
in a closely covered tin or earthen vessel, and buy 
in small quantities. 

25 



386 BF?BA^PASHT, DHTHfil^ AND SUPPER. 



ion 



The National Coffee-pot- 
Is so well known as' not to need- a desGript 
here, but the " gude wife-^ 'can improvise one 
equally as good, and much more simple. 

Make a sack of fine flannel, or Canton flannel, 
as long, as the jcofiee-pot is deep, and a little larger 
than the top. Stitch up the side iseam to within 
an inch and a half of the top, bend a piece of 
small, but rrather stiff wire ; in a circle, and slip it 
through a rhem made around the top of the sack, 
bringing the ends together at the opening left ajt 
the top of the side seam. Having put the coffee 
in the sack, lower it into the coffee-pot with the 
ends of the wire next the handle ; spread the ends 
of the wire apart slightly, and push it down over 
the top of the pot. The top of the Wck will then 
be turned down over the outside of the pot, a part 
of it covering the " nose," and keeping in all the 
aroma, the elasticity of the wire* causing it to close 
tightly around the pot, holding the sack close to 
its sides. Instead of the wire, (which, must be rei- 
moved to wash the sack after using),: a tape may 
be used by tying the ends after turning the top 
of the sack down. 



:j j . - i :i\i 



Coffee-pots and Tea-pots. 

It is necessary to have the coffee and tea-pot 
thoroughly pure, and to insure this, boil a little 
bora'xin them, in water enough to touch the whole 
inside surface, once or twice a week for about fif- 
teen minutes. No dishwater should ever touch 
the inside of either. It is sufficient to rinse therh 



• Di^ih^s- 387 

in two or three waters, and scald them before us- 
ing; These precautions will aid 'in- preserving the 
flavor of the tea and coffee. 

French Coffee. 

Two pounds of Java, two of Rio and one of Mocha. Mix and 
grind together. Use one and one-half tablespoonfuls to each indi- 
vidual, or eaclvlarge cup. Stir up in ; cold fresh water, and set on the 
stove where it will slowly steep and simmer. The longer it steeps, the 
better it will.be, that ii if it does not boil. Just before serving, let 
it come to a boil, then set it back immediately, settle with a little cold 
water. It will be clear and bright as amber in two minutes. The 
practice of boiling coffee is absurd. It destroys the fine flavor,- by 
allowing it to escape in steam, and it extracts a poisonous quality 
from the coffee, that is- only liberated to any great extent by boiU 
ing. The " French. Coffee-pot," or the "National Coffee-pot" is 
convenient, as it insures making the coffee right, but if the above 
directions are followed, -the best of coffee can be made for tire fam^ 
ily, in the common old-fashioned coffee-pot. - 

• - 
Coffee for One Hundred. 

_ake five pounds roasted coffee, grind and mix with six eggs. 
Make small muslin sacks, and in each place one pint of coffee, 
leaving room for it to swell, put five gallons of boiling water in a large 
coffee urn or boiler, having a faucet at the bottom, if possible ; put 
in part of the sacks and keep almost at boiling temperature two 
hours, five or ten minutes before serving, raise the lid and add one 
or ,two sacks more, and jf you continue serving several times, add 
a fresh sack and fill up with boiling water as • needed. In this 
way the full strength of the coffee is secured, and the fresh sup- 
plies impart that delicious flavor consequent on a few moments' 
boiling. In boiling coffee, much of the r aroma escapes in steam, 
leaving only the bitter flavor. Just keep it at boiling point, but not 
boiling. : Setting in a vessel of boiling water is an excellent' plan for 
either coffee or tea.- It can thus be kept hot without boiling. If 
you have no cream,, boil the milk and add very hof. Some add- a 
teaspoqnful of egg beaten light to each qup. 

To make jCoffee for twenty persons, use, one and- one-half -pints 
ground cotTce, and one gallon of water. 



388 Bi^ea^fasif, Dinner and Suppef> 

Filtered Coffee. 

The French coffee biggin furnishes the easiest means for filter- 
ing coffee. It consists of two cylindrical tin vessels, one fitting into 
the other. The bottom of the upper one is a fine strainer, another 
coarser strainer is placed on this with a rod running upward from 
its center. The finely ground coffee is put in, and then another 
strainer is slipped on the rod over the coffee. The boiling water 
is poured on the upper sieve, and falling in a shower upon the 
coffee, filters through it to the coarser strainer at the bottom, 
which prevents the coffee from filling up the holes of the finer 
strainer below it. The coffee thus made is clear and pure. 

Coffee with Whipped Cream. 

For six cups of coffee of fair size, take one cup sweet cream, 
whipped light with a little sugar, (a Dover egg beater can be 
used for the purpose). Put into each cup the desired amount of 
sugar and about a tablespoonful of hot milk, pour the coffee over 
these and lay upon the surface of the hot liquid a large spoonful 
of the frothed cream, giving a gentle stir to each cup before serv- 
ing. This is known to some as meringued coffee, and is a delicious 
French preparation of the popular drink. Chocolate served in this 
way is very nice. 

Golden Coffee. 

Take three quarts of wheat bran, three eggs well beaten, add 
one tea-cup of the best sirup, and one-half cup of water. Beat 
well together and mix through the bran, dry in the oven, rub fine 
with the hands and brown as thoroughly as possible without burn- 
ing. Use one tablespoonful to the person. Boil fifteen minutes, 
and you will have a beautiful color and an excellent flavor, not 
surpassed by the finest sale coffee. Those who desire the coffee 
flavor, may add one-fifth sale coffee to the above preparation. 

Making Tea. 

To make good tea, the first requisite is boiling 
water, and a clean earthen-ware tea-pot, which 
should be hot before putting in the tea. Of course 
britannia or marbelized ware will answer. Thor- 
oughly scald the tea-pot before using. Put in the 



Di^in^s. 383 

required amount of tea, allowing one teaspoonful 
to each cup, and " one for the pot." Pour boiling 
water over it and set where it will keep hot, not 
boil. If possible, the tea-pot should be covered 
so no steam escapes. Allow the tea to infuse five 
to seven minutes. If allowed to infuse longer, the 
fine flavor of the tea is injured, and tannin is de- 
veloped, which gives an acrid, bitter taste, and be- 
ing a powerful astringent, is destructive to the 
coating of the stomach. To insure keeping hot 
while serving, a covering made of something like 
cashmere, satin or felt, lined and quilted, and em- 
broidered if so desired, may be used. Make it just 
large enough to draw over the tea-pot, and it will 
keep hot half an hour. Always have a water pot 
of hot water on the tray with which to weaken 
the tea, if so desired. The most elegant mode of 
serving tea is from the tea urn, although the cu- 
rious little Japanese tea-pots are very fashionable 
at present, and retain the heat longer than any 
other kind. Have everything all ready before mak- 
ing the tea. Some prefer the tea put dry in the 
cup, and just boiling water poured over it. 

Iced tea is preferred by many for supper or 
lunch in hot weather. Have cold tea, and put 
bits of ice in it. Almost every one uses sugar 
with iced teas, some use cream or milk also. 

In buying tea, of course one has to rely more 
or less on the grocer's word, but always get the 
purest there is to be had, and never get colored 
tea. The "English Breakfast" is a fine flavored 
tea, also the " Best Japanese." 



3$0 Bl^EA^FASHI, DINNER -AND SUPPER. 

I Chocolate Coffee. 

Take six tablespoonfuls grated cho.colate, tjvvice the amount of 
sijgar, mix .together. Bofl one quart each of milk .and water to- 
gether, 'or one- third more water than milk, stir in "the mixture and 
let it come to a boil, then serve. Cocoa can. also be made after 
this recipe, and is more delicate than chocolate. Qocoa shells are 
still more delicately flavored, and some people much prefer them 
to any other drink. . Cocoa and.cocoanut are two different articles 
of commerce. Cocoa is the seed of a small tropical trde, growing 
something like beans. There are several forms ih which it is sold. 
The ground bean is simply cocoa ; ground line and mixed with 
sugar, is chocolate., Shells are the shells of the beans, generally 
removed without grinding. The beans are roasted like coffee, ,and 
ground between hot rollers. Some prefer to boil 'the chocolate m 
water first and let it stand over fright and skim off what oil rises 
to the top ; then add the milk and sugar and bod up and serve. 

Vienna Chocolate. 

Put in a coffee-pot one quart of new milk, »et in boiling water. 
§tir into it three; heaping tablespoonfuls grated chocolate,, mixed 
with one third more sugar than chocolate. Stir into die hot milk, 
let bojl two or three minutes, and serve at once 

Crust Coffee. 

. Any kind of brown crusts' make a. good drink by pouring water 
over them, and letting simmer half an hour or so. Boston, brown 
bread crusts make the best coffee, and with the addition of a lit- 
tle of (he genuine article, it can hardly be told from the real cof- 
fee, especially with cream. 

Some cannot drink genuine coffee, and a very good substitute is 
Wheat bran wet with molasses and browned carefully "in the oven, 
and when sufficiently browned, take from the oven and mix one or 
two eggs thoroughly with it. This makes a very palatable and 
wholesome' drink. Peas browned the same as coffee make a very 
good dnnk, always being careful to brown just right. It is best 
(o attend to browning coffee when there is nothing else on the 
mind. 

. Common Lemonade. 

■ 

i Cut three large iresh lemons in thin slices, take out the seeds* 
add half a pound of white sugar, mash lemons and sugar thor- 
oughly, add two quarts water, bits of ice, and it is ready to drink. 



D^IH^Se = 391 



. Bottled Cider. 

-' Take good sweet cider. right from' the" press, part sweet and 
part sour apples give the best flavor, put on the -stove and heat to 
boiling point; then pour in bottles, jugs or cans, ' and seal immedi- 
ately while hot Some put a few raisins in each bottle or can. 
This will keep all winter, and is especially nice in the spring. 

r ■ • ■ ' • , ■ ; - 

Lemonade. 

Lemonade from preserved lemon juice. Preserve your juice while 
lemons are' cheap, by adding one pound ,of refined sugar to 
each pint of juice, stirring the mixture until dissolved, when it 
should be bottled. Put a- teaspoonful- oF salad oil on the top to 
keep out the, air, then cork qlosely. When wanted for use v apply 
a bit °f Qotton to the oil to absorb it. To. a goblet. p( » water add 
sufficient juke to suit the taste. Every family should preserve 
lemon mice in this way for time of need, , 

Hot Lemonade. 

■•.-'•'■ 

, Hot lemonade is often desirable in' winter ; cftrd when one has a 
hard cold. It is made the same as cold lemonade, except by using 
hot instead of cold water. 

Orange and Lemonade. . . . . ,.„ 

.f?l r) : l 

-•' PeeF one large fresh lemon and six oranges, ; cover the peel with 
boiling water, arid del it infuse' tn a closely covered dish. Boil one 
pound of sugar- in 'a pint of water till a sirup is forrne'd, skimming 
off any impurities. Strain the- peel water, add it to the sirup When 
cold; then add the juice, stir well and add cold water till it 
makes a : pteasanrt drmk. These methods of making drinks are more 
troaiblesorrie thaii the common way, but the ' result in the erfd is" 
■niore- satisfactory ' ~ " ' • • 

f Pineapple Lemonade. 

Peel twelve fresh lemons very thin, squeeze the juice from 
them, strain out the seeds, pour on the peel a little hot water, 
let it, stand in a. covered vessel a little time to infuse, - When pool-, 
strain this water into the .lemon juice, adding a pound of white 
sugar,, or two tablespoonfuls' for -a glass of lemonade. ,Add a slice 
b( pineapple to. each glass,, and a bit of ice. CooL ,delicipus, 
wholesome. .J ■ • • 



392 B^ea^fashi, Dinner and Supper. 

English Lemonade. 

Pare a number of lemons, according to the quantity of drink 
you wish to make, allowing one large lemon to each pint of drink. 
Pour boding water on one-quarter of the peels, and let it infuse. 
Bod your sugar to the consistency of cream, adding the white of 
an e gg whipped in. When it boils, pour in a little cold water to 
stop it ; then let it boil again, when the pan should be taken off 
to cool and settle, skimming off any scum that may rise to the top. 
When settled, pour off the sirup into the peel water. Now add 
the juice and as much water as is necessary to make a rich drink. 
Strain, if wanted to look perfectly clear. 

Tea Lemonade. 

To one cup of weak cold tea, add the juice of half a lemon, 
sweeten to taste. It makes a pleasant drink for old people, and is 
nice for supper in hot weather. The tea can be made by simply 
putting the tea into cold water, bottling tightly, and then pouring 
off, and adding lemon and water to suit the taste. The tea is not 
injured by standing two or three days in a cool place, and adding 
water as needed. It is much more wholesome than steeping in 
boiling water, as the tannin is not developed. 

Grape Drink. 

This is one of the most delicious drinks, and far superior to fei- 
mented wine. It is really unfermented wine. It is made of nearly 
ripe grapes. Mash the grapes, set over a slow fire, let come to a boil, 
pour thiough a colander with a fine cloth laid in it. Do not 
squeeze if you want it clear, pouring a little water through will do. 
Set the juice on the stove again, allow one cup refined sugar to 
one pint juice. When it comes to the boiling point, skim off any 
scum that may rise. Have bottles, jar or can well rinsed with hot 
water, put in the juice and seal immediately. This will keep tor 
years if sealed perfectly air tight, and is very nice in sickness. It 
may need to be reduced a little for sick people. 

Summer Beverages 

Can be made from almost any kind of fruit or jelly, or a mixture 
of fruits, currants, raspberries, curries, etc., and lemonade looks 
lovely when colored with bright fruit. Wash the fruit, add sugar 
and mash again, add water to suit the taste, and bits of ice if de- 
sired. Such drinks will keep on ice for several days. 



Di^in^s 393 

Lemon Whey. 

Boil as much sweet milk as you require, squeeze one lemon and 
add as much of the juice to the milk as will make it clear. Mix 
with hot water and sweeten to taste. 

American Temperance Beverage. 

Twelve lemons, a quart of ripe raspberries, one ripe pineapple, 
two pounds best white sugar, three quarts cold water. Peel the 
lemons very thin, squeeze the juice over the peel, let it stand a 
few hours, add the two pounds of white sugar, mash the raspber- 
ries with half a pound of same sugar, cut the pineapple, after par- 
ing it, in veiy thin slices and cover with sugar. Strain the lemon 
juice in a bowl, add the raspberries and pineapple, mix thoroughly, 
add three quarts of water, stir all together until sugar is dissolved, 
and it is ready to serve. 

Other Drinks. 

Few people realize the great benefit derived from drinking hot 
milk, if taken just before a meal. It prepares the stomach to bet- 
ter digest the food; in fact, it is both food and drink, and when 
a person is tired, it will act as a stimulant, without any of the ill 
effects of alcoholic drink, and is excellent for children, especially if 
they are weakly, also for old people. Oatmeal and milk is a de- 
licious drink. One tea-cup oatmeal, two quarts of hot water, boil 
two and a half hours, strain through a fine sieve. Milk can be 
added to suit the taste, also sugar or salt. 

Skimmed milk is not greatly inferior to new milk except in the 
amouut of milk it contains. Some have not thought skimmed milk 
good for food, but we find eminent physicians saying there is a 
large amount of nutriment in it. 

Butter-milk is also becoming quite popular, as we might say, 
as it is sold in saloons. It is really a healthful drink, and the peo- 
ple would bfcome much better if it were more largely used in the 
p'.ace of something stronger 



394 BP^EA^PASfl, DtHNSFJ-AND SUPPER. 



Ripe Fruit for the Table. 

. Have ripe fruit on the table" for every meal, if pos- 
sible, especially in summer. * Apples are the chief 
dependence in winter, and, if of good varieties, one 
never tires of them. Oranges are particularly re- 
freshing at breakfast, and make' a handsome des- 
sert fruit for dinner. Pile them in the basket with 
other fruit, or cut through the peel in quarters. 
Peel down carefully to the stem end, double the 
quarter peels under, and let each orange stand in 
a white cup of its own peel. 

Fruit baskets filled with peaches and pears are 
pretty, decked sparsely with flowers, and the han- 
dle trimmed with some green vine, studded here 
and there with bright flowers. 

■ LJse fruits in their season. Sometimes, when 
fresh fruit is scarce and high-priced, this seems an 
expensive thing to do ; but if we would eat less 
meat, and rich dishes of various kinds, and substi- 

T 

tute for them ripe fruits, we would discover that 
the tills for our .tables were not increased,, but 
that our health of mind and body had increasecw 
Ripe fruit is a corrective of the' liver, is a tonic 
and a food. It is the natural nourishment of man 
in hot weather, when the appetite turns from ani- 
mal food, with something akin to loathing. Peo- 
ple, debilitated by the continued heat of summer, 
frequently force themselves to eat meat to - keep 



FSUict. 395 






up their strength." They do not stop to reason 
on the matter, or they would see that their appe- 
tite is correct in its indications; that heat, cre- 
ating foods were not necessary, to invigorate their 
systems in the heat of summer, but if used plen- 
tifully, would, on the contrary, enervate the Sys- 
tem, and unfit it to endure the increase of tem- 
perature. 

We once knew a gentleman," who, during a win- 
ter when apples were very scarce, and consequently 
very' high-priced, would furnish them in abundance 
for a large family, and when questioned on the 
subject, said, " It is cheaper to buy apples at two 
dollars a bushel than to pay doctors' bills and buy 
medicine';" The inference from this remark is not 
an exaggeration of the truth. Food medicines, if 
one is wise enough to use them in time, are the 
natural invigorators of man. To eat carelessly, to 
force food into the stomach which it cannot di- 
gest, to eat in a hurry, to gorge with heavy and 
rich foods, and trust to a good constitution to pull 
through the process of digestion for years, and 
then, when the inevitable break-down comes, to re- 
sort to drugs and physic to repair the damage of 
a lifetime, Is an absurdity of so common occurrence 
that it has ceased to excite surprise, 
i Fruit, vegetables and grains of various kinds 
should form the staple of diet, especially in warm 
weather. • The table, found elsewhere in this book, 
showing the proportion of nutritive qualities con- 
tained in ordinary foods, will convince any intel- 
ligent person, that the popular idea of meat being 
the most strengthening diet, is a mistake. 



396 Bi^ea^pasht, Dinner and Supper. 

Next to ripe, fresh fruit, canned fruit, put up, as 
nearly as possiie, in its natural state, is best for 
table use. 

Canned Fruit and Vegetables. 

A few general rules apply to the canning of all 
varieties of fruit and vegetables. Glass cars, with 
elastic bands are best for canning, and cheapest 
in the end, as they can be easily cleansed and 
used year after year by using new bands. Exam- 
ine the cans, and see that they are sweet and 
clean, the top without nick or crack, the screw 
top in good order, and the elastic band good and 
perfectly fitting. Prepare the cans by rolling in 
hot water, then set in a pan of hot water on the 
range, and pour in the fruit, boiling hot. Fill full 
as possible. The less chance for air to enter, the 
more secure the fruit. The moment the can is 
filled, screw down the top quickly, and as the glass 
shrinks by cooling, screw again, till it is abso- 
lutely tight. Put away in a cool, dark place ; keep 
as dry as possible. 

Canned Pears. 

Make a sirup in the proportion of half a pound of sugar to a 
quart of fruit. Heat to boiling, peel the pears, and drop each one 
in a pan of cold water as soon as peeled. This will preserve their 
color. Drop the pears in the boiling sirup and boil until they can 
be easily pierced by a fork. Roll the cans over in hot water, fill 
quickly with the boiling pears, pour on the sirup till the can is 
full, cover and seal as soon as possible. Keep in a cool, dark place. 

Canned Berries. 

Pick the berries over carefully. See that all are sound and per- 
fect. Heat slowly to boiling, dip out the juice, leaving the berries 
nearly dry, then add sugar, one tablespoon ful to a quart of berries. 
Boil together slowly twenty minutes and can quickly. 



FHUiw. 397 

Canned Peaches. 

Select fine, perfect fruit, ripe, but not too soft. Pare, halve and 
remove the stone, taking care not to break or jam the fruit. Put 
in cold water, drain out carefully. Put on a plate, which set in a 
steamer over boiling water. Cover tightly and steam for fifteen or 
twenty minutes, testing them with a fork. Make a sirup of the 
fruit juice in the plate and white sugar, add water if necessary, to 
the fruit juice, and add sugar to the proportion of a pound to 
every pint of liquor. Boil, and drop every piece in the boiling 
liquor over the fruit, and close the top immediately. 

Canned Plums. 

Make a sirup in the proportion of a cup of fresh water and half 
a cup of sugar to every three quarts of fruit. Let it get warm and 
dissolve the sugar. Put in the phyns, first picking each one with 
a needle, to prevent its bursting. Let them come to a boil, and 
boil slowly five or six minutes. Roll the jars in hot water, fill 
with plums quickly. Pour over the scalding sirup till the jar is 
full, seal as soon as possible 

Canned Tomatoes. 

Pour boiling water over the tomatoes, skin them, drain off all 
juice, put in a kettle and let them come slowly to a boil. Let 
boil for ten minutes, dip out half the liquid. Put the boiling to- 
matoes in cans, and seal quickly. 

Spiced Peaches. 
Select good, solid clingstone peaches, not too large. Make a 
liquor of five pounds of sugar, and one p:nt of best vinegar to every 
ten pounds of peaches. Let the liquor come to a boil, throw in a 
spoonful of whole cloves and stick cinnamon. Skim well and pour 
over the fruit boiling hot. Do this nine days in succession, and 
the last day put the fruit in the liquor and let all come to a boil. 
Put in cans or jars, cover tightly and set away in a cool place. 
Spice pears in the same manner. 

Peach Butter. 

Put your peaches in a kettle and boil soft. Put in half their 
weight of sugar, and boil, stirring diligently, for twenty minutes. 
Put in the same quantity of sugar again, boil for two hours slowly, 
spice to taste, strain through a colander, put in jars, cover and 
set in a cool place. 



398 Bl^EA^FASfl, DINNER AND SUPPER. 

Apple- Butter. i 

•Boil down new cider- one-third, pate, core and slice juicy, 'tart 

apples, and put into the kettle with the cider, : all that it will cover. 

Let bdil, stirring carefully to prevent scotching. When boiled soft, 

drain out with a ladle; . Put more apples in the cider and boil m 

the same way: Repeat this till the cider is too much reduced fn 

quantity to permit it ; then pour together and Boil down to about 

half, spice- to taste. It will keep well in stone jars or tubs. 

j 
Preserves, 

A pound of sugar to a pint of fruit is a safe rule. The sirup 
should be skimmed carefully, the fruit thoroughly cooked, and 
when set away, the jars should be coverd air-tight, and placed in 
a cool, dark place. 

Preserved Quinces. 

Peel, core and drop into cold water to preserve color and form. 
Take a pound of sugar for every pound of fruit. Make a sirup of 
the sugar with a pint of water to every pound. Boil fast, drop in 
the fruit and continue to boil till the fruit is cooked soft, strain 
out, and boil down the sirup till the water has boiled out; then 
pour over the fruit, can, or seal in jars. 

Peaches and Pears 

May be preserved in the same way, either whole or halved pr 

quartered. 

Preserved Cherries. 

The fruit may be stoned or not, as prrfVrred. Take sugar in the 
proportion of three-fourth* of a pound to every pound of fruit. To 
every pound of sugar put half a pint of water. Let it warm arid 
thoroughly dissolve the sugar, add the fruit and let all boil fast for 
twenty minutes, or until it begins to jelly. Put in jars or cans hot. 
Put paper over the top and paste it down around the edges, then 
seal or cover closely. Set in a cool, dark place. 

Preserved Citron. 

Cut in thin slices, boil until "tender and clear, drain off, drop in 
cold water. Make a sirup of a pound of sugar to a pound of cit- 
ron. Put a small piece of ginger root in the sirup, boil till clc&r, 
then drain the fruit from the cold water, drop in the boiling sinip. 
Let boil for five minutes. If preferred, one lemon can be added 
to every half dozen citron. 



Fs>tfi*. : 399 

l " al Tellies 

jellies. [3 

Use porcelain or marbleized iron kettle for .mak- 
ing jetties, or. -indeed any, preserves. We would 
gay -give -up the use of bell "metal kettles entirely, 
but we know many house-keepers feel ..attached, to 
the old-fashioned preserving kettle, that, once bought, 
remains as good as new for years. It is 1 really ja 
simple matter to keep the bell metal kettle clean 
and pure. But if the" necessary care is not taken to 
thoroughly cleanse it, the old-fashioned " brass ket- 
tie" becomes an active poisoner. If it is used in 
preserving, scour well with sand. Set over the 
fire and boil in it a cup of good vinegar, and half 
as much salt. This makes a sort of muriatic acid, 
and, by rubbing it well all Over the surface, the 
kettle is thoroughly cleansed, from poisonous ox- 
ide. Wash in clean, hot water, and use at oncfc. 
When you pour off your sirup from the kettle, 
wash quickly before returning it, or the fruit, to 
the kettle again. In this way you may use ] the 
bell metal kettle with as much safety as the ex- 
pensive, because frail, porcelain kettle. 

Do not use brown sugar for preserves or jellies. 
'The color is rendered dark in that way, and fer- 
mentation is more likely to occur from impurities 
in the sugar. Jellies and jams should be put in 
china jars or jelly glasses, and covered ; closely 
with tnick paper or metal covers. A piece of tis- 
sue paper just fitting into the top should first b ; e 
placed over the preserves, then the cover fastened 
tight. ' If paper is used, it should be pasted firmly 
around the outside of the glass and fastened with 



400 Bi^ea^fasii, Dinner and Supper. 

an clastic band. The jars and glasses, after filling, 
should be set in a cool, dry and dark closet. If 
the jelly is not firm enough to suit, the water may 
be evaporated by setting in the sun with window 
glass over them. Take the glass off occasionally 
and wipe away the moisture. This will soon ren- 
der them firm without boiling over, which may in- 
jure the flavor, and is sure to darken the color. 

Apple Jelly. 

Tare, core and slice juicy, tart apples, put in cold water suffi- 
cient to cover them, boil to a pulp and strain through cheese cloth. 
Then boil one quart at a time with two pounds of white sugar for 
twenty minutes. Pour in your glasses and set in a light place till 
it is cold. Repeat this process with all the juice. You can still use 
the pulp for sauce or pies. 

Grape Jelly. 

Select grapes not too ripe, or they will not jelly so readily. 
Stem them and squeeze through a jelly bag. Boil one or two 
quarts of juice at a time, allowing not quite two pounds of white 
sugar to a quart of juice. Boil fifteen minutes alone, then add the 
sugar and boil live minutes longer ; pour into glasses. The jelly will 
be firm if the grapes are not too ripe, and the color will be good. 

Lemon Jelly. 

Squeeze out the juice of three lemons, grate the rind of two, 
add one cup of sugar, two tablespoonfuls of butter and the beaten 
yolks of two eggs. Beat together thoroughly, put over the fire and 
stir till thick. Pour into moulds for use. 

Currant Jelly. Excellent. 

Tick the currants when just ripe, stem them, and put in a stone 
jar. Set on the stove and warm, crush them with a wooden or 
silver spoon ; when well warmed, squeeze through coarse cheese 
cloth into a porcelain or marbleized iron kettle. Put in one pound 
of white sugar to a pint of juice, boil fast for twenty minutes. No 
need to test the jelly, it is certain it will be firm and of a good 
color, if the currants are not too ripe. 



F^Uim. 401 

Currant Jam. 

Use the above recipe excepting that the currants should not be 
strained, only crush well in the jar. 

Orange Jelly. 

Dissolve one paper of gelatine in a cup of cold water for one 
hour, add to this the juice of four lemons, two pounds and a half 
of sugar, and one quart of boiling water. Stir well together till 
the sugar is dissolved, then add one pint of orange juice. Strain 
and set on ice till used. 

Gooseberry Jelly. 

Boil two quarts of unripe, but fully grown gooseberries in one 
quart of water for half an hour, pour out and let set till perfectly 
cold. Strain and pour jnto your kettle, adding one pound of white 
sugar to every pint of juice. Boil for three-quarters of an hour, 
skim and boil again for the same length of time, flavor with va- 
nilla or lemon. 

Crab Apple Jelly. 

Take off stems and blossoms and scald thoroughly, pouring off 
the first water ; then put in a kettle of cold water, enough to well 
cover them, and simmer slowly till they are very soft. Drain off the 
juice and strain through flannel. Put pound for pound of juice and 
white sugar and boil fast thirty minutes. It will make very nice 
jelly. 

Crab Apple Jam. 

Strain the pulp left from the above, through a sieve to remove 
seeds and cores. Add brown sugar, pound for pound, and boil 
down till thick. 

Rhubarb Jam. 

Cut the rhubarb into small pieces, put in sugar pound for pound, 

and let it set in a porcelain kettle or stone jar for twelve hours. 

There will be quite a quantity of sirup collected ; pour this off and 

boil till it thickens slightly, add the rhubarb and boil together for 

twenty minutes. Put in glasses or china jars as you would jelly. 

It keeps well and is very nice. You may fla\or with lemon if you 

like. 

26 



402 Bi^EA^FAsm, Dinner and Supper. 

Raspberry Jam. 

Put a pound of a sugar to a pound of red raspberries, they 
should not be too ripe. Crush well in a preserving kettle. If you 
add a little currant juice, the flavor will be improved. Boil slowly 
for half an hour, or until it will jelly. Put in small jars and cover 
with paper, tying it down carefully around the top. 

Gooseberry Jam. 

To one quart of ripe or nearly ripe gooseberries, add a pint of 
white sugar, crush with a wooden or silver spoon and boil together 
fast for three-quarters of an hour. Put into jars and cover with 
paper 

Quince Jam. 

Select fine yellow quinces, add only enough water for safety 
and boil slowly till the fruit will break easily. Pour off the water, 
crush with a spoon and press through a colander to remove cores 
and seeds. Add a pound of best white sugar to a pound of fruit, 
and boil for half an hour, stirring often. Put in jars and seal. 

Orange Marmalade. 

Boil six oranges and four lemons in water for three hours. Take 
out and open the fruit. Remove the seeds, but preserve all the 
pulp and juice, chop the rinds in small pieces and add to the juice 
and pulp. Boil for fifteen minutes, then add four pounds of sugar 
to three of the pulp and boil till clear. Put in jars and cover. 
Very nice. 

■ CONFECTIONERY. 

Put one pint and a half of water to three and 
a half pounds of sugar. Add one teaspoonful of 
cream tartar to prevent granulating. Boil fifteen 
minutes, and the water will be eliminated, and the 
sugar is in a dissolved state. At this degree of 
heat, rock candy is made by letting the sirup cool. 
I crystallizes on the sides of the vessel. 



(gOMFEGifllONE^Y. 403 



Bring the sirup to a higher degree of heat and 
test it. It will thread from the ladle. Most candy 
is manufactured from the sugar when at this de- 
gree. It requires care to keep it from scorching, 
which would render it unfit for use. 

Candy is best tested by dropping from the ladle 
into cold water. If it becomes hard and brittle, it 
should be removed from the fire. 

Taffy. 

Two pounds of white sugar, one-half pint of water, butter the 
size of an egg, soda one-fourth teaspoonful. Boil, taking care not 
to scorch it, till it will work easily, pull into sticks. Flavors may 
be added when the candy is cooling, before working. 

Cream Caramels. 

Two pounds sugar, one pint sweet milk, one cup molasses, one- 
half cup good butter, one-half teaspoonful soda. Boil until stiff as 
wax, pour on slab and cut in squares. 

Lemon Candy. 

Put three and one-half pounds of fine white sugar to one and 
one-half pints of clear water, and one teaspoonful of cream tartar. 
Boil, testing occasionally by dropping in cold water, until it is brit- 
tle. Pour in a shallow pan that has been well buttered. When 
cool enough to work, add one teaspoonful of tartaric acid, crushed 
fine, so there are no lumps, and the same quantity of extract of 
lemon. Work well into the mass, so that it will be clear, and the 
candy transparent, and cut into squares. Any flavor may be added 
instead of the acid and lemon, to make any other candy, as pineap- 
ple, strawberry, rose, etc. 

Caramels. 

Three pounds of sugar, one-half cup-ful of fresh butter, one cup 
and a half of cream. Boil over a quick fire till brittle, when you 
testit in cold water. Pour into shallow pans, and when cool enough, 
cut into the shape desired. 



404 Bi^ea^pasht, dinner and supper. 

Chocolate Caramels. 

One pound white sugar, one cup molasses, one-half tea-cupful 
of milk, butter the size of an egg, one cup of Baker's chocolate, 
cut fine. Boil till it is stiff enough to work ; butter shallow pans 
and pour in to the thickness of half an inch, cut in squares 

Cocoanut Candy. 

Grate one cocoanut, or use the prepared cocoanut, add half its 
weight of sugar, and the whites of eggs beaten well, in the pro- 
portion of one to a single cocoanut. Mix well and drop in shallow 
buttered pans. Bake twenty minutes, taking care not to scorch. 

Molasses Candy. 

One-half pint of New Orleans molasses, one pound of sugar, 
two tablespoonfuls of good vinegar, butter the size of an egg. 
Boil without stirring till it stiffens when is dropped in cold water; 
add one teaspoonful of soda, stirred in well, and pour on buttered 
pans. When cool enough, pull into sticks. 

Cream Candy. 

Two pounds of white sugar, half a pint of water, two wine- 
glasses of white wine vinegar, flavor with vanilla, boil for thirty 
minutes. Pull into sticks. 

Butter Scotch. 

Two pounds of brown sugar, one-half pound of butter, one ta- 
blespoonful of vinegar, a teaspoonful of soda, and half a tea-cup of 
water. Boil together for forty minutes without stirring. Drop into 
cold water to test. If brittle, take it off; pour into pans and cut 
in squares when cool enough. 

Ice Cream Candy. 

Four cups light brown sugar, two cups of water, one-half oup 
of vinegar, one-half cup of butter, one teaspoonful vanilla extract. 
Boil till stiff ; pour in buttered pans to cool ; cut in shape when 
sufficiently cool. 

Kisses. 

Two eggs, one cup and a half of white sugar, one-half cup of 
milk, one teaspoonful of cream tartar, and one half as much soda, 
or two teaspoonfuls Royal Baking Powder. Beat well toge'her and 
add enough flour to make a stiff dough, drop on buttered tins, 
sprinkle well with powdered sugar, and bake in a quick oven. 



(jfoNFEGfllOKEI^Y. 405 



Cream Candy. 

Dissolve a quarter of an ounce of white gum arabic in one pint 
and a half of water, add three pounds and a half of white sugar 
and one teaspoonful of cream tartar. Before it boils brittle, test it 
by dipping a little out with a perforated skimmer. If it looks feath- 
ery as it drops through the holes, it is sufficiently cooked. Take 
off the fire and beat against the dish with a spoon, add flavor de- 
sired. For chocolate candy, stir in the chocolate grated fine, as 
the candy is cooling. If you wish to make cocoanut, add the co- 
coanut in the same way, and stir till cold. 

Candied Orange. 

Put two pounds of sugar to one pint and a half of water. Boil 
till it is brittle when dropped into cold water. Peel and divide a 
dozen fine large oranges. Dip each piece in the candy sirup and 
place it on a sieve over a pan to drain. Leave them in a warm 
place until the sirup on them has crystallized. 

Sugar Drops. 

To one-half pound of flour add one-half pound of sugar, four 
•eggs well beaten, and two tablespoonfuls of rose water. Beat well 
together ; boil fifteen minutes, and bake on buttered tins in a quick 
oven. Any other flavor can be substituted for the rose water. 

Tart Candy. 

Two cups sugar, half a cup of double proof vinegar, two table- 
spoonfuls of butter. Boil half an hour ; pour over shallow buttered 
pans to cool. Flavor while cooling ; do not stir. 



MStXS TS WSNT1B 

In Both the UNITED STATES mi 6ANAD* «o Represent the Interests of 

Parsons' Hand- Book k- 



— OF— 



rS'lNKS'S) AND) 



lteii(AL 



W&S&fifl 



WM8. 1 



This book is less than two years old, and has passed through FIVE large edi- 
tions, using Ninety Thousand Pounds of Paper, being three times 
revised and enlarged, and is acknowledged by competent judges 
to be the best work before the American public to-day. 



It is a whole library of practical information, prepared by TEN AUTHORS 
of acknowledged ability. Nearly $5,000 paid to authors by the publisher. 26 
valuable books in one. If bought separately would cost many times the price of 
the book. Price of some departments, if bought separately, as follows : — 

Penmanship. $1; Book Keeping and Commercial Arithmetic, $1 50; Business Forms, 
$|" Commercial Law, $ | 50; English Language. SI 50; Letter Writing and Diction- 
ary of Synonyms, $| 50; Etiquette, SI 50; Parliamentary Practice, 50< ts - $10. 

Besides this the book considers, in a comprehensive manner, Weights and 
Measures, Rules and Estimates for Farmers, Fences and Fence Laws, Collection 
of Debts, Taxes, Insurance, Common Carriers, Banking and Interest Tables, 
Government, — considering Naturalization, Public Lands, Postal Laws, and Patent 
and Copyright Laws,— Domestic Relation, Proof Reading, Cards and Invitations, 
Language of Flowers, Statistics, Language of the Mutes and Telegraphy. 

Book contains nearly 700 large octavo pages, beautifully printed and 
handsomely bound. Price, Cloth. $4; Library, $5; Morocco, $6. 

To the agent we would say that its sale is not short-lived, or confined to a 
single locality or canvass, as the second canvass is often more successful than the 
first. Local agents who re-canvass their vicinity meet with the best of success. 

COZMZSvEESSTD-^TIOnsrS- 

The following extracts are from among many similar notices received: — 

From E. E. Hi«bee, State Supt. of 
Public Instruction for Penn. 

" Parsons' Hand Book of Business and So- 
cial Forms" 1 regard as a most valuable 
work In fulness of detail and in accuracy 
it is not surpassed by any work of the kind 
which has ever come under my notice. 
From Adair Welcker, Dep. State 
Supt. Public Inst, for Cal. 

I have read "Parsons' Handbook" and 
consider it to be a work of high merit, and 
one valuable to men in all professions and 
in any station in life. 

From Robert Craham, State Supt. 
Public Instruction for Wis. 

• Parsons' Hand-Book of Forms" has been 
examined with considerable care. 1 regard 
it as a very superior work of its kind well 
calculated to furnish reliable information 
to evey citizen in business life. 
From P. R. McCrary, Supt. of 
Schools of Polk Co.* Fla. 

I have examined " Parsons' Hand Book of 
Forms," and consider it the best book for 
all classes that 1 have ever met with. 



From E. A. Apgar, State Supt. of 
Public Inst, for New Jersey. 

I have examined " Parsons' Hand Book," 
and am well pleased with the large amount 
of useful information it contains and with 
the general arrangement. 

From H. C. Speer, State Supt. of 
Public Inst, for Kansas. 

After a careful examination of " Parsons* 
Hand-Book," 1 do not hesitate to say that I 
consider it a very useful publication. I am 
especially pleased with the chapters on 
Business Forms and Commercial Law. 

From C. W. Weiss, Supt. Public 
Inst, for Schuyler Co., Penn. 

1 find it to be one of the most valuable 
books I ever had the pleasure of examining. 
It should have a place in every household. 

From H. M. Parker, Supt. Union 
Schools, Eiyrfa, Ohio. 

I have examined " Parsons' Hand Book," 
and take pleasure in speaking in its favor. 

The book will certainly be of great value 
to teachers and to families, as well as to 
young people who are just starting in life. 



OO^^ElSTZD^TZOIbTS- 



From U. Smith, Editor "Review 
& Herald," Battle Creek, Mich. 

"Parsons' Hand-Book" is a treasury of 
Instruction and information on matters of 
every-day use. We cannot imagine an in- 
dividual who would not find this book in- 
structive and valuable, if he would makeit, 
asitis designed to be, a "hand" book for 
study and reference. Especially should it 
be in the hands of every young person who 
desires to enter correctly upon business and 
social life. 

From Prof. C. W. Stone, Prin. 
Battle Creek Business College. 

" Parsons' Hand-Book of Business and So- 
cial Forms" is a "hand-book" for every- 
body who has any business or would like to 
know how business is done. It is the best 
book of the kind I know of; and every boy, 
whether he intends to be a minister, mer- 
chant, farmer, lawyer, doctor, barber, or 
tailor, should have a eopy of it for study or 
reference. 

From W. R. Wean, Late Supt. of 
Public Schools, Wellington, O. 

I have examined " Parsons' Hand-Book of 
Business and Social Forms," and find it su- 
perior to all other kindred works examined 
dv me. 

It is a safe guide in all departments of 
business and education; is as essential to 
the farmer and mechanic as to business and 
professional men, and is a school and teach- 
er combined. 



"Wttat .2L.c3-Easn:s 



From A. B. Oven, Editor "Tiden-* 
de," Battle Creek, Mich. 

Its articles on the many practical subjects 
with which a person deals in business and 
social life, are reliable, clear, and definite, 
and it is certainly the best manual of handy 
reference in regard to every-day topics that 
I have seen. 

From Wm. C. Cage, Ex-Mayor of 
Battle Creek, Mich. 

I have been observant of the success of 
"Parsons' Hand-Book" during the short 
period since it first came from the press. 
From a long experience in the publishing 
business, I was prepossessed in its favor as 
it was in process of publication ; but its 
points of superiority were more strongly 
impressed upon me in witnessing its rapid 
sale and the hearty reception accorded to 
it by the publio. I know of no book with so 
many good selling features, and am not sur- 
prised that agents are enthusiastic over 
their success. 

From W. C. White, Vice Prest. 

Pac. Press Pub. Asso., Oakland 

and San Francisco, Cal. 

I cannot tell how useful works of this class 
may be to others, but to men in business, 
who have never enjoyed a commercial edu- 
cation, some book of business forms is al- 
most an absolute necessity. I have exam- 
ined many, and find that "Parsons' Hand- 
Book" is the best. It would be as much 
missed from my library as Webster's Dic- 
tionary. 



From W. L. Scott, of Kansas. 

Commenced selling the work in Michigan 
before it was out of press. Sold 100 copies 
in one country township. Re-canvassed 
same territory within a year, and sold 109. 
Average sale, 10 copies a day. In Fulton 
Co., Ohio, sold to T7 teachers out ot 83 can- 
vassed. Am still at work, andrecently took 
over 300 orders in Kansas in five townships, 
most of which territory had been canvassed 
for the same book about three mos. bef o#e. 

From D. W. Reed, Dakota Ter. 

Thought I was doing well last year when 
I cleared $20 a week with another book, but 
I make as much selling your book and pay- 
ing for it as I would nave made then, had 
the book I then sold been given to me. 

He writes later : I have taken 22 orders 
to-day in six and a half hours in a little vil- 
lage in Minnesota, near the Dakota line. 

From J. J. Haynes, of Missouri. 

It sells better than any book I ever saw. 
From J. D- Morton, of Missouri. 

I am an experienced canvasser, but never 
saw a book sell like " Parsons' Hand-Book." 
Put 600 books in one county. Put 90 in one 
township that registered only 150 voters. 
Put 18 books into 18 consecutive houses, on 
one road in the country. 
From C. L. Kellogg, of Vermont. 

Sold 65 copies in four days, 26 of them in 
Six hours. Later,— took 82 orders last week, 
and still later, 78 orders in four days. Took 
J88 orders in two days while delivering. 



From F. E. Belden, of Colorado. 

Took 49 orders in two days, 30 of them in 
best binding. One of my agents sold 23 in 
one day, averaging library binding. An- 
other agent took 13 orders in 9 consecutive 
nouses among farmers, morocco binding. 
Another took 10 morocco orders in 7 hours. 
Another, 5 in one-half hour. My best work 
was 6 orders in 15 minutes. 

From S. E. Clark, of Pennsylv'a. 

I never represented a work that secured 
such unqualified indorsement from compe- 
tent judges. 

From S. N. Curtiss, of New York. 

Sold more in the same territory than was 
ever sold of any other book. 

From Walker & Daigneau, Mich. 

More money in it than in all the other 
books we ever handled. 

From L. B. Hoyt, of Iowa. 

Canvassed the same territory three times 
this season, with good success each time. 
You have the best selling books in America. 

From Ceo. A. Hare, Florida. 

We are 28 miles from a postoffice, and 123 
from express. I report 33 orders in last six 
days and my partner 30. Nearly all mor- 
rocco binding. 
From D. N. Loughborough, Cal. 

We are just commencing in Humboldt Co. 
My partner's first report was 30 orders in a 
little over one week. 



Send for Circulars and Confidential Terms to Agents. 

Jl/Mmec J P WH1TF 1 1*** 1 and Tracy Avenue, Kansas City, MO. 
flddreSS, U. ft. imilL, (P . D . Bx 2597, Battle Creek, Michigan. 



Water Filters 





Style B, ?8to$12. 
Capacity, 1 to ly£ bbL in 10 hours. 



I i A, fWto |80. 
Capacity 3 to 13 bbL In 10 hours 



In some parts of the country the water is so notoriously bad 
that it is unfit for either drinking or cooking until it has been 
cleansed. For such cleansing, filtration is the most effective and 
practical of all known methods. For full explanation we call your 
attention to the article on "Impure Water," to be found on pages 
221-225 of this book. 

The Stevens Filter is built upon the principle of upward filtra- 
tion, which physicians, scientists and hygienists acknowledge to be 
the only true principle. The Stevens company has succeeded in 
combining she two most desirable features in their filter, namely : 
correct principle and low price. 

We have recently completed arrangements with the company 
to supply our patrons with this indispensible piece of household 
furniture at factory prices, and can ship from either our Kansas 
City or our Michigan house, or from the factory at Toledo, Ohio, 
to suit the convenience of the purchaser. Send for Circulars. 

fl/Mrocc ,1 V Whito ( Twelfth and Tracy Ave. Kansas City, Mo. 
KuQIBSS, U. L. milUie, , p. . Box 2597, Battle Creek, Mich. 



LIBRARY OF CONGRESS 



014 184 264 A # 





